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COMPLIMENTS OF 

THE ALBERT DICKINSON CO. 

CHICAGO ' MINNEAPOLIS 



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The 

ALBERT 

DICKINSON 

CO. 



CHICAGO 
MINNEAPOLIS 

Established 1855 



BRANCH OFFICES 

DETROIT :: BUFFALO :: BOSTON 
BINGHAMTON :: BALTIMORE 



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Copyrighted 1916 
The Albert Dickinson Company- 
Established 1855 
Chicago — Minneapolis 



rirst Edition 



/ 



APR -6 1915 

^Ci,A429674 



Introductory 

In compiling this booklet it is our aim 
to put into the hands of our friends useful, 
comprehensive and reliable information, in 
condensed form, pertaining to the leading 
varieties of farm seeds. To further assist 
the grower in the selection of certain crops, 
we are incorporating cuts made from pho- 
tographs of typical plants. For much of 
the information we desire to acknowledge 
our indebtedness to the United States De- 
partment of Agriculture and State Agricul- 
tural Experiment Stations, and for the use 
of many cuts the American Steel and Wire 
Company, Wisconsin Experiment Station 
and the United States Department of Agri- 
culture. 

Beginning with the initial legislation 
enacted in this country in relation to the 
sale of agricultural field seeds, we have 
been in the forefront in offering seeds 
which conform to the laws of the sev- 
eral states. As a means to this end we 
have established one of the best equipped 
laboratories with the largest corps of grad- 
uate and expert seed analysts to be found 
in any seed establishment. 

We believe too much emphasis cannot be 
laid upon the importance of selecting the 
purest seed obtainable, for it is universally 
admitted that results attending the use "bf 
high-grade seeds fully justify the sliglit% .in- 
crease in cost over ordinary qualities. Clean 
seed means a clean farm. The demand for 
seed of high purity and germination at 
moderate cost explains the popularity of our 
standard trade-mark brands of Timothy, 
Clover, Alfalfa and other field seeds. 

3 

Th« Albert Dickinson Co., Chicago— Minneapolis 





MARK 



Our Leading Trade-Mark Brands 

Ace brand Red Clover, Mam- 

' moth Clover, Alsike and Fancy 

' Red Top, represents choice 

quality, strictly re-cleaned 

TRADE MARK Seed. Acc brand gives satis- 

REGusPATOFF factlon. All seed sold under 

this brand is put up in machine-sewed bags 

branded with Ace trade-mark. 

Pine Tree 

Timothy and other Field 
seeds offered under this 
brand are especially se- 
lected and re-cleaned for ^ 
purity. The average nnaivn 
purity test of Pine Tree REcus^ATorT 
Timothy is 99 1/2% pure. The genuine is put 
up only in machine-sewed bags, sewed with 
red string, and branded with registered Pine 
Tree trade-mark. Pine Tree brand is not 
offered in competition with ordinary quali- 
ties. 

<i&, Globe 

#^^S^^m Globe brand is recognized 

■■ D 51 as the highest standard of 

l\wS^9w quality attained; in sec- 

^^JWJ^ tions where this brand is 

^^^^ well-known it is always 

TRAtDE MARK , . ~ . 

- HECr-u.s.PAT.oFF, uscd HI prefercuce to 
oth^r qualities. In point of high purity and 
germination tests and general excellence it 
represents the very best quality obtainable. 
When buying Globe brand Timothy, Clover, 
Mammoth Alsike and Red Top, insist on 
getting the genuine, which is put up only in 
machine-sewed bags, sewed with blue string, 
and branded with registered Globe trade- 
mark. 

APR -6 1916 ' 

The Albert Dirkinson Co., Chicagro — Minneapolis 




Medinm Red Clover 



5 
The Albert Dickinson Co., Chicago— Minneapolis 



Red Clover 

(Trifolium pratense) 

Red Clover is utilized both as a hay and 
a pasture crop, and often as a soiling crop. 
All young stock make excellent gains on 
either the pasture or the hay. In addition 
to its usefulness as a food for animals, it 
has a very beneficial effect in maintaining 
in the soil the supply of nitrogen. 

Where it is cut for hay and the toots and 
stubble turned under, it has a marked in- 
fluence in increasing the yield of succeeding 
crops. 

SOIL — Usually satisfactory crops of Red 
Clover are produced on soil that will suc- 
cessfully grow corn. Red Clover will not 
succeed if the ground is poorly drained or 
if boggy; on such soils it is better to seed 
Alsike. The limestone areas of the country 
are well adapted to the production of Red 
Clover. Where the soil is decidedly defi- 
cient in lime, as in many Western States 
and in some portions of Ohio, Indiana and 
Illinois, this mineral should be sufficiently 
supplied. 

PREPARATION OF THE SEED-BED— 
Clover is generally seeded in early spring 
on winter grain after the late frosts have 
cracked the ground sufficiently to render 
natural covering a reasonable certainty. 
When it is not possible to seed rieasonably 
early, or when the soil is in a honey-comb 
condition, it is important to cover the seed 
by drilling it in, or by harrowing it in. If 
seeded with a spring-sown nurse crop, the 
preparation accorded the land for the grain 
crop is sufficient for successful results with 
Red Clover. 

When Red Clover is seeded alone (a very 
desirable practice on poor, run-down farms) 
a fine, firm, well-settled seed-bed is essen- 
tial. If the ground has been previously 
planted to a cultivated crop, such as corn, 
plowing is not always necessary, since good 
disking will generally put the ground in 
proper condition. It should be remembered 

6 

Th'e Albert Dickinson Co., Chicago — Minneapolis 



that Red Clover, especially in its early 
stages of development, is not drought re- 
sistant; in dry seasons, or on land readily 
affected by droughts, special care should be 
taken looking to the conservation of mois- 
ture in the soil. 

SEEDING RED CLOVER— Red Clover 
may be seeded either broadcast with ma- 
chine seeders, or by using a regular grain 
drill with grass seed attachment. Red Clover 
often fails to catch because it is not planted 
sufficiently deep, particularly in case of in- 
suflacient rainfall. To insure proper mois- 
ture conditions in light or sandy soils, the 
seed should be covered one and one-half 
to two inches, while in clay soils only about 
one inch is necessary. The usual rate of 
seeding is ten pounds per acre. 

For prompt germination, it is advisable, 
on reasonably loose lands, to follow with 
light harrow to roughen the surface and 
thus prevent rapid evaporation of the soil 
moisture. 

Red Clover may be seeded in the autumn, 
about six weeks before frost, or early in the 
spring while the ground is still freezing and 
thawing. In seasons where there is ample 
moisture, or where spring seedings for any 
particular reason do not succeed, it may be 
sown in the late spring, after the ground 
is settled. 

For hay, Clover should be cut just after 
full bljom. It should then be allowed to 
remain in the swath until the leaves have 
become well wilted. Later, if weather per- 
mits, it is raked into windrows and bunched 
into cocks. After 36 to 48 hours the cocks 
are forked over once to prevent heating and 
later put into the barn. 

If harvested at the above stage, a maxi- 
mum of protein and dry matter is present, 
the leaves are still intact and the stems 
green. After this period the leaves begin 
to fall and the protein content is reduced. 

It frequently happens that consideration 
for success of the second or seed crop makes 
it necessary to cut the first crop earlier than 
at the best haying stage. 



The Albert Dickinson Co., Chicago — Minneapolis 




Manimoth Clover 



The Albert Dickinson Co., Chicago — Minneapolis 



Mammoth Clover 

(Trifolium pratense var.) 

Mammoth Clover, also known as Sapling 
Clover, Pea Vine Clover, Bull Clover and 
Perennial Clover, is a variety of ordinary 
Red Clover; it matures about two weeks 
later than ordinary Red Clover; and, in a 
measure, this fact makes it impracticable to 
harvest in the same season both a hay crop 
and a seed crop. In the northern part of 
the Northern States, where only one crop 
of ordinary Clover is possible. Mammoth 
Clover is usually preferred on account of 
the better yield. No other Clover is equal 
to Mammoth Clover for hog pastures. 

SEEDING — Mammoth Clover is useful in 
seeding with Timothy for hay, because both 
bloom at the same time. The larger size of 
Mammoth Clover plants makes them of 
slightly greater value than Red Clover as a 
soil improver. On low ground, the stems of 
Mammoth Clover are apt to become some- 
what woody. 

HARVESTING — The variation in time of 
maturity of Mammoth Clover enables it to 
avoid many insect pests which greatly in- 
jure the fields of ordinary Clover; this item 
is important in reducing injury from many 
of the insects which play havoc with the 
successful production of seed of ordinary 
Red Clover. On poor, sandy lands in the 
North, Mammoth Clover gives better results 
than either Red or Alsike Clover. 

If grown for hay, it should be cut when 
in early bloom, rather than past bloom, on 
account of the tendency of the stems to be- 
come woody. Poor soils are excellent for 
seed production because of the less plant 
growth made on such soils. 



The Albert Dickinson Co., Chieago — Minneapolis 




Alsike Clover 



10 
The Albert Dickinson Co., Chicago — Minneapolis 



Alsike 



(Trifolium hybrldum) 

Alsike is especially valuable for hay when 
grown in combination with grasses, or with 
Red or Mammoth Clover. In general ap- 
pearance it appears to be an intermediate 
between White and Red Clover. It is very 
hardy and may be sown early in the spring 
but as the seed is small, it should not be 
covered very deep. On account of its fibrous 
root it is not so liable to winter kill as Red 
Clover. Farmers are using Alsike in some 
sections where Red Clover can no longer 
be successfully grown. 

SOIL — Alsike is especially adapted to 
moist soils, which are too low in humus and 
lime to grow Red Clover to advantage. Its 
effect on the soil is nearly the same as that 
of Red Clover. 

SEEDING — If sown alone, it should be 
sown in the spring with some nurse crop. 
About 6 to 10 pounds of seed per acre are 
required. It is well suited for sowing with 
mixtures of grass seeds, because of its har- 
dihood and perennial habit of growth. In 
comparison with Red Clover, which lasts 
only two years, Alsike lasts from three ta 
five, or even longer. It is hardier than 
either Mammoth or ordinary Red Clover. 
Like White Clover, Alsike is an excellent 
honey producer. For pasture purposes, 
it is commonly sown with some other kinds 
of grass or Clover, for instance, Timothy, 
Orchard Grass, Kentucky Blue Grass, or 
Red Clover. Where hay or pasture is de- 
sired, 25% Alsike Clover, 25% Timothy, 
and 50% Red Clover makes an excellent 
mixture. For hay, the crop should be har- 
vested when in bloom. Continuous use of 
pure Alsike Clover, either as a pasture or 
as a hay, has a tendency to produce sores 
on both horses and mules. 

SEED — Very often seed is taken from the 
first crop, but an early clipping, especially 
if the spring is unusually wet, will usually 
result in a better crop of seed. 

11 

The Albert Dickinson Co., Chlcagti — Minneapolis 




White Clover 



12 
Th^ Albert Dickinson Co., Chicagro — Minneapolis 



White Clover 

(Trifolium repens) 

This hardy species of Clover is a peren- 
nial found generally throughout the United 
States. It is prostrate and creeping in 
habit, rarely growing more than a foot high. 
The stems lying on the ground take root 
freely at the nodes from which may arise 
independent plants. 

SOIL — It will thrive on almost any charac- 
ter of soil. A better growth, however, is ob- 
tained on a moist well-drained soil, particu- 
larly in one with plenty of lime and humus. 
White Clover responds very readily to the 
application of wood ashes. 

SEEDING AND USES— It is sown at the 
same time as Red Clover, but rarely alone. 
In lawn and pasture mixtures White Clover 
is sown at the rate of 2 to 6 pounds per 
acre. White Clover has the relation to 
Kentucky Blue Grass that Red Clover has 
to Timothy. A small proportion of White 
Clover in permanent pasture often fills up 
many a bare spot and produces valuable 
grazing for all kinds of live' stock. It with- 
stands pasturage well and is not apt to 
cause bloat in cattle as is often the case 
with Red Clover. It disappears, however, 
in extremely hot and dry mid-summer, al- 
though it withstands drought better than 
Red Clover, but quickly revives on return 
of seasonable weather and rain in the early 
autumn months, and thus furnishes an 
abundance of fall pasturage. It is also high- 
ly prized as a honey plant by bee-keepers. 

SEED — The seed crop matures during 
July and August in the Northern States. 
Farmers of central and northern Wiscon- 
sin practice a two-year rotation in which 
Barley is harvested the first year and White 
Clover for seed the second. 

13 

Th* Albert Dickinson Co., Chioago — Minneapolis 



History of Legume 
Inoculation 

The value of Clover and other legumes 
as soil-enrichers was recognized by ancient 
Roman authors who emphasized the use of 
legumes in regular crop rotations. Many 
theories were advanced to explain the bene- 
ficial action of the legumes. The most 
plausible one was that the large roots pene- 
trated the lower soil layers and brought 
plant food to the surface for the next crop. 
It was not until 1866 when a German scien- 
tist, Hellriegel, showed that the success- 
ful growth of legume plants made on soils 
containing no nitrogen depended on nod- 
ules, or swellings on their roots, and that 
legume plants having no nodules would die 
as soon as the little nitrogen in the seed 
was exhausted. Still further investigations 
revealed the presence of bacteria in the 
nodules. It was then concluded that the 
peculiar power of legumes to grow on nitro- 
gen-free soils was due to bacteria which 
enter the root, form nodules, gather nitro- 
gen from the air, and supply it to the 
plant. 

Very often the bacteria necessary to pro- 
duce nodules are absent from soils. In 
such cases the legumes draw all their nitro- 
gen from the soil and have no advantages 
over the more profitable cereal crops. This 
led to the practice of soil inoculation, or 
putting into soils the necessary bacteria 
when they are lacking, and was accom- 
plished by transferring soil known to con- 
tain the proper bacteria to the field to be 
inoculated. 

The objections to soil inoculation are 
many. First it is expensive to ship large 
quantities of soil over a great distance. 
Second, there is danger of transferring cer- 
tain plant diseases as "Leaf Blight" or 
"Wilt" of Cow Peas which has been known 
to occur in the South. Third, very objec- 

14 
Tlve Albert Dickinson Co., Chicago — Minneapolis 



tionable weeds are easily transferred with 
the soil. 

The modern method of inoculation is with 
the use of pure cultures. These are usually 
put up in small bottles which are easily 
sent by mail. This company has installed 
a large, well equipped laboratory for the 
purpose of supplying farmers with cultures 
which have been carefully tested out. These 
are very easily applied. The seed is moist- 
ened, a little sugar is mixed with the cul- 
ture, and the mixture is ready to be worked 
into the moist seed, after which operation 
seeding can take place. They are sent free 
with full instructions of how to use them 
with all our brands of Cow Peas, Soy Beans, 
or Alfalfa seed. The cultures are branded 
as *'Nod-o-gen** and are mailed dirject from 
the Albert Dickinson Company , at Chicago. 



NOD-O-GEN 

Nod-o-gen enriches the 
soil in nitrogen. 




Makes your crops thrive. 



Grows more tons per 
acre. 



The increased nitrogen 
in the crop makes it worth 
more money per ton. 



Makes your farm worth 
more per acre. 



15 
The Albert Dickinson Co., Chitago — >Iinneapoli<« 




Alfalfa 



16 
The Albert Dickinson Co., Chicago — Minneapolis 



Alfalfa 



(Medicago satlva) 

It is said that the word "Alfalfa" is of 
Arabic origin, meaning "the best fodder." 
The Persians seem to have been the first 
people to produce Alfalfa. It was introduced 
into Greece about 490 B. C; then into Italy 
and Spain, later into Mexico and South 
America, and from Chili to California. Al- 
falfa is the mainstay of the cattle farmer, 
particularly of the dairyman. No agricul- 
tural community can afford to ignore Al- 
falfa; it is now grown successfully in al- 
most every part of the United .States and 
Canada. 

SOIL — A deep, fertile, well-drained soil, 
rich in lime and reasonably free from weeds, 
is necessary. The lack of any one of these 
essentials may be the cause of failure. 

THE USE OF LIME— On soils which 
have a tendency to sourness, the use of lime 
is beneficial in securing a stand of alfalfa 
and in some cases is necessary to success. 
Where lime is necessary it should be ap- 
plied at the rate of from one to two tons 
per acre in any convenient form except that 
from gas works, which contains injurious 
compounds. Where only a small area is to 
be limed the ordinary barrel lime allowed to 
air slake or water slaked to a powder may 
be used. The ground limestone is the cheap- 
est form where large amounts are to be ap- 
plied. 

BARN-YARD MANURE FOR ALFALFA— 
Well-rotted barn-yard manure is usually a 
satisfactory fertilizer. Fresh manure gen- 
erally carries many weed seeds; therefore, 
if necessary to use it, the application should 
be made to the preceding crop. 

IMPORTANCE OF A WEED-FREE SOIL 
FOR ALFALFA — The young plants are very 
tender and apt to be choked out by weeds; 
it is therefore essential that the land be 
as free from weeds as possible. This can 
be brought about by raising some cultivated 
crop for two or three seasons previous to 
sowing Alfalfa. 

17 

The Albert Dickinson Co., Chicago — Minneapolis 



PREPARING THE SEED-BED— The ten- 
der nature of young Alfalfa plants requires 
that the soil be in excellent tilth at plant- 
ing time. The seed-bed should be fine on 
top but thoroughly settled. The young tap 
root of the Alfalfa plant strikes down im- 
mediately and is subject to serious injury 
if it encounters a layer of dry soil at the 
bottom of the old furrow. 

TIME OF SEEDING— The general prin- 
ciple underlying the time of seeding is to 
sow as far in advance as possible of what 
promises to be the most trying season for 
the young plants. Spring seeding is the 
rule in the irrigated and semi-arid sections 
of the West. It is also preferable in Min- 
nesota, Wisconsin and the Dakotas, where 
any but spring or early summer-seeded 
stands are very liable to winter-kill. 

METHODS OF SEEDING— Alfalfa maybe 
planted with a drill or seeded broadcast 
with a hand seeder, wheelbarrow seeder, or 
by hand. It is usually better to sow half 
the seed one way across the field, and the 
other half at right angles to the line of first 
sowing. 

The average rate of seeding is from fif- 
teen to twenty pounds of good seed per 
acre. 

Covering from three-fourths to one inch 
deep is usually sufficient on clay soils, or in 
the semi-arid sections where deep covering 
is required to insure sufficient moisture for 
the germination of the seed. 

USE OF A NURSE CROP— In the irri- 
gated sections of the West a nurse crop is 
often used, the two crops being seeded to- 
gether in the spring. In the states border- 
ing on Lake Michigan a half seeding of 
Barley is often a success as a nurse crop for 
Alfalfa, but even in this section it is gener- 
ally recommended that Alfalfa be seeded 
alone in midsummer. In all cases the nurse 
crop, if ever used, should be cut as soon as 
it shows signs of injuring the Alfalfa plants. 

18 
Th« Albert Dickinson Co., Chicago — Mlnneapolits 



HARVESTING ALFALFA HAY— The best 
time to cut Alfalfa is when new shoots are 
found making their appearance. 

It is good practice to start the mower as 
soon as the dew is off in the morning and 
prospects for two or three days good 
weather seem good. 

The hay that is cut in the forenoon should 
he tedded in the swath in the afternoon so 
that it will dry out underneath. The side- 
delivery rake is the ideal machine to turn 
the hay. The following morning the same 
rake is used as soon as the dew is off and 
the hay is sufficiently dry; two swaths are 
put into one, and by the next afternoon, 
weather favorable, it is ready to stack or 
put into the mow^ Some growers put it 
into small cocks (especially if the crop is 
heavy) and let it stand a few days. When 
this is done, it is well to provide a canvas 
cover for each cock. This may seem ex- 
pensive and tedious, but we must consider 
that the feeding value of Alfalfa is equal 
to that of Bran, and that an average crop 
(five tons per acre) makes land worth, at 
least, $1,000 per acre at five per cent. 

Another method of harvesting that is 
sometimes advantageous if the crop is not 
too heavy, is to run the mower late in the 
afternoon, when not much wilting will take 
place, and when the undergrowth is perfect- 
ly dry. This hay is turned the following 
day just before noon, and will be ready to 
rake and stack in the middle of the after- 
noon; or it may be raked in the afternoon 
and put in small cocks, turning these over 
the following day, putting two in one and 
letting them stand a few days before stack- 
ing. 

It is very important that Alfalfa be so 
handled that it will retain its leaves, for 
these make up 48 per cent of the crop by 
weight and contain a high per cent of pro- 
tein. 

See page 14 for information regarding cul- 
ture inoculation of Alfalfa and other le- 
gumes. Write for Alfalfa booklet. 



Th* Albert Diokhison Co., Chicago — Minneapolis 




Sweet Clover 



20 
The Albert Dickinson Co., Chicago — Minneapolis 



Sweet Clover 

(Melilotus alba) 

Sweet Clover grows in all parts of the 
United States and Canada. Experience has 
proved that, in many sections, it is a val- 
uable addition to farm crops. 

SOIL REQUIREMENTS— Sweet Clover 
thrives on poor clay as well as on poor 
sandy soils, but it prefers soils of limestone 
origin; if seeded on clay soils which are in- 
clined to be sour, considerable lime should 
be added at seeding time. 

PREPARATION OF SEED-BED— The 
seed-bed must be well prepared and very 
firm. The lack of a firm seed-bed is often 
the reason why Sweet Clover fails on culti- 
vated fields. It is usually best to seed on 
ground such as Corn stubble that does not 
require ploughing, depending upon a disk or 
spike-tooth harrow to cover the seed. 

SEEDING — It is seeded either in spring or 
fall, depending upon the climate. Many 
methods of seeding are practiced, but when 
sown alone the best results are obtained. 
Sometimes good stands are obtained with 
a nurse crop. Twenty to thirty pounds of 
hulled seed and at least twenty-five to 
thirty-five pounds of unhulled seed ai-e 
usually sown per acre. 

USES — It is* the most vigorous soil en- 
richer of all the Clovers, and will usually 
make satisfactory growth on poor, worn-out 
soil which will not support ordinary farm 
crops. 

As was the case with some other legumes 
when first introduced (including Alfalfa and 
Cow Peas), some difficulty is experienced 
in inducing stock to become accustomed to 
eating it. 

ERADICATION — Sweet Clover can usual- 
ly be killed when mown in full bloom. It 
disappears completely under ordinary mow- 
ings or cultivation; for under such condi- 
tions it lasts only two years and cannot re- 
seed itself. 

See page 14 for information regarding in- 
oculation of Sweet Clover and other le- 
gumes, 

21 




Crimson Clover 

22 
The Albert Dickinson Co., Chicago— Minneapolis 



Crimson Clover 

(Trifolium incarnatum) 

Crimson Clover grows well in a moist, 
mild climate. It will not stand hard freez- 
ing, and, for this reason, should not be sown 
as a winter crop outside Middle Atlantic 
and Gulf States. In the colder sections it 
is sometimes used with fair success as a 
summer cover crop for orchards. 

SOIL — It thrives best on rich, rather 
sandy loams; but it gives good results on 
light sandy soils as well as on clay soils, 
if they are not too stiff and cold. 

SEEDING— Throughout the Middle Atlan- 
tic States and South generally, Crimson 
Clover may be sown any time from July 
15th to September 15th, and if the mois- 
ture conditions are favorable, it may be 
sown still later in the Gulf States. As a 
rule, the best results are obtained from 
seed sown in July and August. In the North, 
spring sowing is necessary. Sow twelve to 
fifteen pounds per acre. 

HARVESTING — Crimson Clover may be 
harvested in the same way as common Red 
Clover. The crop should be cut for hay 
at or before full bloom. 

USES — Crimson Clover hay has a feed- 
ing value equal, if not superior, to that of 
Red Clover or Alsike. This clover begins 
growing very early in the spring, produc- 
ing a good growth when most other crops 
are just starting. This makes it a desir- 
able crop for early pasturing and soiling. 
However, its chief value is as a soil reno- 
vator. A common practice in the South is 
to sow the seed early in the fall and plow 
the crop under two weeks before bloom. 
By this method large quantities of humus 
and as much as 200 pounds of nitrogen are 
added to the soil before the regular crop is 
sown. It is also highly valued as a Clover 
crop for orchards as it reduces the mois- 
ture of the soil, thus hastening the matur- 
ity of the wood before freezing, and retains 
much of the plant food for the trees which 
would otherwise leach out of the ground. 

23 




Hairy Vetch 



24 
Th« Albert Dickinson Co., Chioagro— Minneapolis 



Hairy Vetch 

(Vicia villosa) 

Sometimes called Winter or Sand Vetch. 
This is one of the best annuals grown for 
stock feed, soil improving purposes, and as 
a cover crop in orchards. If used as a 
soiling crop, an acre of Vetches seeded with 
Oats, Rye or Winter Wheat, will yield six 
to eight tons of green fodder, which is read- 
ily eaten by all kinds of stock. 

SOIL — It will grow in almost any well- 
drained soil, and is especially suitable for 
sandy soil. The seed-bed should be clean, 
firm, moist and well-pulverized. 

SEEDING — Hairy Vetch is usually sown 
from about the middle of August to the first 
of October; or in the spring from the lat- 
ter part of April to the middle of May. 
It may be sown broadcast or with a grain 
drill at the rate of one to one and one-half 
bushels of seed per acre. Less seed will 
be required if drilled. The seed should be 
covered about the same depth as grains. 

A bushel of Rye, Wheat or Oats per acre 
is usually sown with one bushel of Vetch, 
so as to furnish a support to keep the vines 
off the ground. The vines are very difficult 
to cut when sown alone. 

WHEN TO CUT— Vetch should be cut for 
hay when the pods are half formed. It 
may be cut for green feed at the time it 
is in full bloom. 

USING THE CROP— If cured properly it 
makes good hay, as the feeding value of 
Vetch is similar to Clover. It also is very 
well adapted for pasturage purposes, as it 
will produce forage very late in the fall and 
early in the spring, at the two periods when 
it is most needed. It is also a good crop 
to plough under for green manure. Some- 
times it is used for ensilage, in alternate 
layers with green Corn. As it lives over 
winter, it is one of the leading cover crops 
recommended for orchards. 

See page 14 for information regarding 
artificial culture inoculation of Hairy Vetch. 

25 




Field Peas 



26 
The Albert Dickinson Co., Chicago— Minneapolis 



Field Peas 

(Pisum arvense) 



FIELD PEAS are cultivated most success- 
fully in Northern latitudes, and high alti- 
tudes, as cool temperatures are most de- 
sirable for their growth. 

SOILS — Peas do well on a large variety 
of soils, but clay loams with a good sup- 
ply of lime produce the heaviest growth and 
yield. Light leachy sand soils are not suit- 
able for the full development of the vines, 
because of lack of moisture, while on muck 
lands, if not too wet, too rank a growth of 
vine is obtained. 

SEEDING — Peas are vigorous hardy grow- 
ers and make the best growth during the 
moist cool season of the year. The soil 
should be, preferably, plowed ia the fall, 
disked well in the spring and the seed sown 
as early as soil and weather conditions shall 
permit, either in drills or broadcast, at a 
depth varying from 2 to 4 inches. The rate 
of seeding is from 2 to 3 bushels per acre 
when sown alone. When sown with Oats, 
which is a very popular practice for soiling 
purposes, li/^ to 1% bushels of Peas and 
I to 1^4 bushels of Oats are required per 
acre. Average yields of such a mixture 
vary from 10 to 20 tons per acre. 

HARVESTING — The grain is harvested 
when about two-thirds of the pods have 
turned yellow. As shattering of pods takes 
place readily, the use of a pea harvester (a 
device attached to the ordinary mower) will 
prevent heavy losses, and facilitate the cut- 
ting. Yields per acre vary from 16 to 40 
bushels, depending on soil and climatic con- 
ditions. 

USES — Both grain and straw are excep- 
tionally high in feeding value being rich 
in muscle, blood, and bone making con- 
stituents. They are unexcelled as a sole 
ration fed to swine during the fattening pe- 
riod, producing better gains, pound for 

27 
The Albert Dickinson Co., Chicago — Minneapolis 



pound, and a better quality of pork than 
can be obtained with Corn. Peas fed in 
the proportion of Vs to i/^ with Wheat bran, 
shorts, or ground Oats form an excellent ra- 
tion for ewes in milk, brood sows, milch 
cows, lambs, colts and horses at work. Peas 
cut for hay while the vines are -still a little 
green and properly cured, rank next to 
Clover hay in feeding value. Aside from 
the feeding value, they rank next to Red 
Clover as a soil improver. 




28 



Tl*e Albert Dickinson Co. 



C'hioagro^Minneapolis 




Soy Beans 



29 
'li^ Albert Dickinson Co., Chicago— Minneapolis 



Soy Beans 

(Glycine hispida) 

Results of tests by State Agricultural Ex- 
periment Stations during the past few years 
have shown that Soy Beans may be grown 
over a much wider area than was originally 
thought profitable. Generally speaking, the 
Soy Bean requires about the same tem- 
perature as Corn. The mammoth or late 
maturing varieties are adapted only to 
Southern conditions, while the varieties pro- 
ducing medium size plants, which will ma- 
ture in from ninety to one hundred days, 
will mature as far north as Northern Wis- 
consin. 

SOIL — The soil requirements are much 
the same as those of Corn. They will make 
a satisfactory growth on poorer soil than 
Corn, provided inoculation is present, but 
will not make nearly as good growth on 
poor soil as Cow Peas. A well-drained soil 
is not required for their best development, 
although they will not grow in soil where 
water stands for any considerable length of 
time. 

SEEDING — Good preparation of the soil 
is necessary; otherwise weeds are likely 
to choke out the young plants. Under near- 
ly all conditiens the crop should be grown 
in rows and given sufficient cultivation to 
keep down the weeds. The planting should 
be shallow, preferably from one to two 
Inches in depth. There should be a plant 
on an average of every two or three inches 
in the row, and the rows twenty to thirty- 
six inches apart to allow cultivation. A 
bushel of good seed is sufficient to plant two 
or three acres, if in cultivated rows, but 
hardly enough for one acre if sown broad- 
cast. Date of planting usually about June 
1st, but they may be planted from early 
spring to midsummer. 

HARVESTING— To make good Soy Bean 
hay, the crop should be cut when about 
half the pods are full grown or when the 

30 

Th« Albert Dickinson Co., Chicago — Minneapolis 



top leaves begin to turn yellow. Allow same 
to lie in swath until the leaves are well 
wilted, but not dry and brittle. After rak- 
ing into windrows they should be left for a 
day or two, depending on the weather, and 
then put in small cocks or bunches. Pre- 
vent loss of leaves, as these are the most 
valuable part of the plant except pods. The 
average yield is about two tons of cured 
hay per acre. 

USES — The seed of the Soy Bean is very 
rich in protein and oil, but contains no 
starch; as a feed it occupies the same place 
as cottonseed meal and oil meal. These high 
protein concentrates are necessary in all 
successful stock feeding, especially so in 
milk production and in the feeding of im- 
mature animals. Growing the Soy Bean 
will enable the farmer and feeder to pro- 
duce at least part of the required quantity 
at a moderate cost. Soy Bean hay is prac- 
tically identical in feeding value with Al- 
falfa. 

FEEDING VALUE— GREEN— As a soiling 
crop for cows, there is nothing better to 
produce a high yield of milk. Hogs turned 
into a patch of Soy Beans, just as the beans 
are beginning to form, will make a good 
growth without any grain to speak of. As 
a green manure crop to plough under to in- 
crease the fertility of the soil. Soy Beans 
give good satisfaction, for, under most con- 
ditions, they produce a good growth in a 
relatively short time. 

They are also a valuable addition to Corn 
for silage purposes, tending to make such 
silage a more nearly balanced ration. They 
can be well used for that purpose in the 
proportion of one part Soy Beans to four or 
five of Corn. 

If grown for seed alone, the harvesting 
can be done most easily by waiting until 
all the leaves have fallen. From twenty to 
thirty bushels of grain and one and one-half 
to two tons of straw per acre are not un- 
common yields. 

See page 14 for information regarding arti- 
ficial culture inoculation of Soy Beans. 

31 
The Albert Diokinson Co., rhicagro — Minneapolis 




CoT»- Peas 



32 
The Albert Dickinson Co., Cliicago — Minneapolis 



Cow Peas 

(Vigna sinensis) 

The Cow Pea ranks along with Clover as 
one of our greatest soil improvers. For 
many years, it has been extensively culti- 
vated in the Southern States, but its range 
has gradually extended northward until it 
is being successfully grown in many parts 
of Massachusetts, New York, Ohio, Indiana, 
Illinois and Minnesota. 

VARIETIES. 

WHIP-POOR-WIL L— The Whip-Poor-Will 
is considered the standard of all field Cow 
Peas. It is suitable for either grain or hay 
production or both. The fact that it can 
be handled by machinery is bringing it more 
and more into prominence. 

NEW ERA — The New Era usually pro- 
duces a heavy crop of seed and matures in 
from seventy-five to ninety days. It is one 
of the earliest of the Cow Peas and is the 
most easily handled by machinery. 

See Farmers' Bulletin 318. 

MIXED COW PEAS — A large percentage 
of the Cow Pea crop comes to market un- 
der the name Mixed, being composed of 
different varieties which have grown to- 
gether. They make a heavy growth of vines 
and are splendidly adapted for ploughing 
under for soil improvement. 

Select varieties suitable to your locality. 
Early maturing varieties should be planted 
in the North. 

SOILS — One of the strong points of the 
Cow Pea is its ability to grow on poor 
soils. The roots will go down into the sub- 
soil and gather food to sustain growth in 
soils where other legumes, such as Clover 
and Alfalfa, would die. It will grow bet- 
ter, however, on rich soil, but over-rich 
soils will produce an excess of vine in pro- 
portion to seed they bear. A sandy loam 
is considered best for seed production. 

33 
The Albert Dickinson Co., Chicago — Minneapolis 



SEEDING — When grown for hay produc- 
tion, Cow Peas may be broadcasted, or put 
in with a grain drill. If broadcasted, one or 
two bushels per acre is required; if put in 
with a grain drill, which gives the most 
general satisfaction, use three to five pecks 
to the acre. If grown for seed and hay 
production, they should be planted in rows 
twenty-four to thirty-six inches apart, and 
cultivated two or three times. A grain drill 
may be used in planting in rows, by closing 
part of the tubes. 

The land should be ploughed and well 
harrowed. As the Cow Pea is a tender an- 
nual, it will not grow until weather and 
soil become warm and settled. About the 
latest date for planting corn is a safe rule 
to follow. 

HARVESTING — The proper time to cut 
Cow Peas for hay is when most of the pods 
are full grown, and a considerable number 
of them ripe. If cut at the right stage of 
maturity, four to five days of dry, sunny 
weather will cure them into hay of excel- 
lent quality. 

COW PEA HAY — This is very nutritious; 
it is nearly equal to Wheat bran as part of 
a ration; it is satisfactory for work stock 
and for beef or milk production, and gives 
good results when fed to poultry. 

Cow Pea straw is an excellent roughage 
and nearly as valuable as timothy hay. 

See page 14 for information regarding 
artificial culture inoculation of Cow Peas 
and other legumes. 



You get what you pay for when you 
buy Dickinson's "Pine Tree. 



»> 



34 
The Albert Dickinson Co., Chicagro-^MInneapoliH 




Italian Rye Grass. 

35 
The Albert Dickinson Co., Chicago — Minneapolis 




Perennial Rye Grass. 

36 
Th« Albert Dickinson Co., Chicagro — Minneapolis 



Rye Grasses 

(Lolium italicum and perenne) 
The two common varieties of Rye Grasses 
are the Italian Rye (Lolium italicum) and 
Perennial Rye (Lolium perenne). Both of 
these grasses are of European origin, and, 
while very popular there, they are of minor 
importance in this country, except for a 
few localities. Soils most suitable for their 
growth are moist, loamy soils of a lime- 
stone origin. They do not do well on stiff 
clays nor will they withstand much drought. 
They are very easily established, and rel- 
ished by cattle, but are rather short lived. 
The Italian Rye Grass lasts only two years 
and often only one, while Perennial Rye 
lasts from two to five years. The usual 
Amount of seed to sow per acre varies from 
30 to 40 pounds. 

In this country Italian Rye Grass thrives 
best in our eastern states, in a region be- 
tween Pennsylvania and Virginia. It grows 
somewhat taller and more rapidly than 
Perennial Rye Grass. It also produces a 
larger amount of foliage which is coarser, 
grows more upright, and is of a lighter 
green color. It may also be distinguished 
from the other variety by the short awns 
on the seeds. Because of its short dura- 
tion it is not valuable for permanent mea- 
dows. It is advisable to mix it with some 
other standard grasses like Red Top or 
Orchard which will increase in value while 
the Rye Grass decreases. 

Of the Perennial Rye Grass variety lim- 
ited quantities are grown in the United 
States west of the Cascade Mountains oh 
the Pacific Coast. It is a valuable grass in 
lawn mixtures because of its rapid growth 
of fine leaved foliage. Although used for 
both hay and pasture, it is best adapted to 
pastures of short duration. European coun- 
tries recommend sowing it in mixtures with 
other grasses, not to exceed 10% of the 
whole. Yields of hay vary from two to two 
and one-half tons per acre. Both grasses 
produce seed abundantly often yielding 40 
bushels to the acre. 

37 




MeadOTV Fescue 



38 
Thie Albert Dickinson Co., Chicago — Minneapolis 



Meadow Fescue 

(Festuca elatior) 

MEADOW FESCUE — Or English Blue 
Grass, as it is sometimes called, is a val- 
uable hay and pasture grass. In nearly all 
the Northern States and in Canada, where 
more recently grown, it is coming into spe- 
cial favor. It may often be used to advan- 
tage in permanent pasture and meadow mix- 
tures. It is a very valuable grass to sow 
on wet or moist lands, as it grows very 
rapidly and tends to keep down the coarser 
grasses which naturally grow in such 
places. It will thrive in wet places when 
trampled by stock, where Timothy, Ken- 
tucky Blue Grass or Clover would fail. It is 
particularly adapted to clay and other heavy 
soils. 

SEEDING — Meadow Fescue is usually 
sown in the fall, from about August 15th 
to September 15th, without a nurse crop. 
It may also be seeded in the spring. The 
seed-bed is generally prepared by discing a 
corn field or ploughing under grain stubble. 
A finely pulverized, firm seed-bed is neces- 
sary for the proper germination of this, as 
well as other kinds of grass. The seed may 
be sown broadcast and covered with a har- 
row, as other grass and Clover seeds usual- 
ly are, but the general opinion is that a 
press or disk drill, covering just a trifle 
more lightly than in sowing grain, gives 
better results. Fifteen to twenty pounds 
of seed per acre is recommended. 

HARVESTING— When used for hay it is 
cut as it comes into bloom about June 20th 
to 25th, and usually yields one to one and 
one-half tons per acre. On exceptionally 
good soil, by application of manure, this 
yield may be increased to two and even 
three tons per acre. 

Meadow Fescue produces a good quality 
of hay which is readily eaten by all kinds 
of stock. Generally speaking, it does not 
yield so much hay as Timothy, but when 
established the meadow will live longer. 
We recommend this for a hay crop where 
Timothy does not do well. 

39 




Timothy 



40 
The Albert Dickinson Co., Chioago — Minneapolis 



Timothy 

(Phleum pratense) 



Timothy is the standard hay of com- 
merce. The cheapness of the seed, the ease 
of culture, and excellent quality of the hay 
make it a favorite. 

TIMOTHY is also known as Herd's grass 
and meadow cat's tail. The names Tim- 
othy and Herd's grass originated after men 
credited with having introduced this forage 
into certain sections of this country. Tim- 
othy Hanson or Hanso, of Maryland, intro- 
duced the seed from England in 1720 and 
distributed it through Virginia and Caro- 
lina. John Herd is said to have found it in 
a swamp in New England about 1700 and 
began to cultivate it and later distribute it 
through New England. Meadow cat's tail, 
the oldest name, was given to this grass 
because of the appearance of the head. 

SOIL — It is adapted to all soils, but suc- 
ceeds best on moist loams and clays. The 
life of a Timothy meadow varies according 
to soil and climate. It produces more profit- 
able yields the first and second years. 

SEEDING — Timothy is grown in a four or 
five-year rotation; fifteen pounds of Tim- 
othy is considered a full seeding .when used 
alone; when seeded with Clover, Wheat, 
Oats or Barley, eight to twelve pounds of 
Timothy with four to five pounds of Red 
Clover is a desirable mixture. 

HARVESTING— It is preferable to cut 
Tihiothy after the seed is formed and in 
full milk on account of the roots being bet- 
ter able to withstand drought. It should be 
cut four inches from the ground, as most 
Timothy is killed by mowing close and 
early, before it has come to maturity. 

41 
The Albert Dickinson Co., Chicago — Minneapolis 



• 




Kentucky Blue Grass 



42 
The Albert Dickinson Co., Chi<ago — Minneapoli- 



Kentucky Blue Grass 

(Poa pratensis) 

Kentucky Blue Grass is the "King of 
Grasses." As a pasture grass it is without 
a rival. To the stock farmer it is his lead- 
ing asset; once established, a Blue Grass 
pasture is a source of permanent income. 
Its only enemy is the burning rays of Au- 
gust sun, but with the returning cooler days 
and autumn rains it quickly restores its 
vigorous aftermath which remains abundant 
until checked by settled winter weather. 

SOIL — It requires a good soil, containing 
some lime, in order to yield profitable crops, 
or produce good lawns. 

SEEDING — The main point is to sqa^ 
early enough in the spring so that the 
grass will get a sufficient hold to resist the 
heat and drought of summer; or, if sown 
in the fall, the seeding should be in the lat- 
ter part of -August or early in September. 
If sown at that time, the fall rains will 
cause the seed to germinate quickly and 
grass to grow rapidly;' if sown much later 
it is liable to be killed by frost. If sown 
alone, 15 to 20 lbs. of good seed should be 
sown per acre. When used for lawns, sow 
at the rate of three bushels per acre. 

Kentucky Blue Grass may be sown with 
Rye, Wheat or Barley; the grain should be 
sown first, the land harrowed and, if pos- 
sible, rolled. After this the grass seed may 
be sown and covered very lightly; it will 
grow without covering, but light covering is 
advisable. 

HARVESTING— Kentucky Blue Grass 
blooms in the latter part of May and is 
ready to harvest about June 1st. It is one 
of the easiest grasses to cure. 

USES — It is used mainly for lawn and 
pasture purposes. If intended for perma- 
nent pasture, it should not be grazed very 
closely for the first two years, or until it 
becomes well established. 

Owing to its perennial habit and thick 
growth of sod, it is particularly suited for 
lawns or for turfing the slopes of terraces 
and embankments where the soil is good. 

43 




Canaila Hliie Crass 



The Albert DieUinson Co., Chieagro— Minneapolis 



Canada Blue Grass 

(Poa compressa) 

Canada Blue Grass, also called Virginia 
Blue Grass or wire grass closely resembles 
Kentucky Blue Grass. The stems are flat, 
almost solid, rather hard, and bluish green 
in color; whereas, the Kentucky Blue Grass 
grows taller and has round and weaker 
stems of a more greenish color. 

SOILS — It likes soils composed chiefly of 
clay, particularly stiff clay soils of low fer- 
tility. On gravelly clay soils it does well, 
but on sandy soils it is seldom found in 
quantity. Soils too low in fertility and lime 
to grow Kentucky Blue Grass may yield a 
fine crop of Canada Blue Grass. It is more 
advisable to sow Red Top and Orchard 
Grass with it on such soils. 

SEEDING — Sow in the early spring on 
Wheat, or with grain in the fall, at the 
rate of 15 lbs. per acre, for, although the 
crass volunteers readily in Wheat fields, 
the addition of seed practically insures a 
perfect stand the first year following the 
Wheat crop. This practice applies to sec- 
tions where the grass occurs commonly. In 
sections where it does not grow naturally 
in abundance, 20 lbs. or more per acre are 
recommended. 

USES — Canada Blue Grass is of value 
chiefly as a pasture grass, making good 
grazing of nutritive value for stock, espe- 
cially beef and dairy cattle. The quality 
of the hay produced is very good, being 
highly prized by horsemen, but the yield is 
not suflficiently high to make it of much 
value for this purpose. When used for 
either lawns or golf links, Canada Blue 
Grass should be kept very closely clipped, 
for otherwise it becomes very wiry and 
makes a turf of poor texture. 

DISTRIBUTION— Canada Blue Grass has 
the same general distribution as Kentucky 
Blue Grass, but it is not so abundant. It 
can doubtless be used farther south than 
Kentucky Blue Grass, because of its superior 
resistance to drought and extended periods 
of hot weather. 

45 




Red Top 



Th^ Albert Diekinson Co. 



Chicago — Minneapolis 



Red Top 



(Agrostis alba) 

Red Top is highly thought of, both as a 
permanent pasture and as a meadow grass 
for hay. It thrives under a wider range 
of soil and climate than any other culti- 
vated gTass. Plants grow from 1 to 3 feet 
high, are strongly stoloniferous, especially 
upon moist soils, making a firm sod able to 
withstand grazing and tramping by live 
stock. The sod of this grass is also use- 
ful in preventing soils from washing. 

SOIL — For sour or acid soils, swampy or 
meadow lands liable to overflow, or soils 
not quite rich enough for Timothy, or other 
Grasses or Clovers, Red Top is especially 
valuable. It will not do well in sandy or 
leachy soils, but it is said to be adapted 
to a wider range of soil and climatic con- 
ditions than any cultivated grass grown in 
America. 

SEEDING — If sown alone, one bushel (14 
lbs.) of solid seed per acre is the usual 
rate of seeding. If sown in the chaff, double 
this amount should be used. It may be 
sown alone either spring or fall, or with 
some small grain as a nurse crop. If cov- 
ered after sowing, it should be done very 
lightly, rolling being preferable to brushing 
or harrowing. 

HARVESTING — The proper time to cut 
Red Top, in order to secure best quality of 
hay, is when in full ilower. It is more eas- 
ily cured than any other grass; cut in the 
morning of a clear day — after the dew is off, 
it is ready to be raked into windrows in 
two hours, and put into cocks late in the 
afternoon. 

It is often sown with other Grasses and 
Clovers, especially Timothy and Clover. 
These additions increase both the quality 
and quantity of the hay. The dense sod 
of Red Top will continue its growth for a 
longer period during the year than almost 
any other grass. 

47 
Th<« Albert Dickinson Co., Chioag:«i — Minneapolis 




Orchard Grass 



48 
The Albert Dickinson Co., Chicago — Minneapolis 



Orchard Grass 

(Dactylis glomerata) 

Orchard Grass is a standard grass, grown 
to some extent in every state in the Union. 
It yields about the same amount of hay as 
Timothy, and, if cut at the right period, is 
nearly equal in feeding value, 

SOIL — Orchard Grass grows upon every 
soil not saturated with water. Its prefer- 
ence is an alluvial soil, moderately dry, por- 
ous, and with a considerable amount of 
sandy material. It is easily established, 
however, on any fairly well-drained soil. 
The land should be ploughed deep, and the 
soil well-pulverized. 

SEEDING — Twenty-five to thirty-five 
pounds of Orchard Grass per acre are re- 
quired. A mixture of twelve pounds of Red 
Clover and twenty-five pounds of Orchard 
Grass is very desirable. Mixtures of Orchard 
Grass with other grasses, especially with 
Tall Meadow Oat Grass and Meadow Fes- 
cue, are giving good results for both hay 
and pasture. Orchard Grass is generally 
sown in the spring, but, under favorable 
conditions, will do well if seeded in the fall. 
It may be sown either with small grain or 
alone. 

HARVESTING— It should be cut for hay 
the latter part of May or first of June, when 
it is just in bloom, as the quality is best 
at this stage and yield maximum. Curing 
should be done with as little sun as pos- 
sible. 

USES — It is both a pasture and hay grass. 
After a crop of hay has been taken oif in 
May or June, the aftermath will furnish a 
desirable pasture throughout the remainder 
of the summer and fall season. It stands 
grazing well, will resist drought better than 
almost any other grass, starts growth very 
early in the spring and is one of the latest 
grasses to be affected by frost in the fall. 
It will grow in the shade, which charac- 
teristic enables the farmer to utilize his 
wood lots as pasture. 

49 
Tlie Albert Dickinson Co., Chicago— Minneapolis 



1 fK^yl 




/ii 


^^^ 


K 


n 

/ 

4; 


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4-.,i,„ . i 


f^ 





Smooth Brome-Grass 



6» 



The Albert Dickinson Co., Chicag:o — Minneapolis 



Smooth Brome-Grass 

(Bromus inermis) 

The introduction of beardless (also called 
smooth, Hungarian and awnless) Brome- 
grass into the arid and semi-arid regions of 
the West and Northwest has given the peo- 
ple of those states a pasture and meadow 
grass of great promise. 

As it is thoroughly permanent and grows 
with wonderful rapidity, producing heavy 
crops and luxuriant pastures, its value to 
the farmers in dry regions cannot be over- 
estimated. All kinds of stock eat it with 
relish, and chemical analyses show that it 
is rich in flesh-forming ingredients — much 
more so than Timothy. It is very hardy 
and, when once established, is not injured 
by severe spring and fall frosts. As it 
starts to grow very early in the spring be- 
fore any of the grasses upon native prairies 
show any signs of life, and remains green 
and succulent far into November, it will 
supply the long-felt want of early spring 
rnd late fall pastures. 

The yield of hay from Smooth Brome- 
grass varies from one to four and a half 
tons per acre. The quality of the hay is 
excellent, fully equaling that of Timothy in 
palatability and nutritive qualities. In or- 
der to obtain the best product, the hay 
should be cut at time of full bloom. One 
important feature which distinguishes 
Smooth Brome-grass from other hay grasses 
is that it does not deteriorate rapidly after 
the flowering period. After furnishing three 
or four crops of hay, the sod thickens up 
too much for a good growth of stems. This 
thickening occurs sooner if the grass is al- 
lowed to ripen seed, than it does when it 
is cut for hay, or if it has been seeded 
heavily at first. 

The land should be fall plowed, disked 
and harrowed thoroughly, then seeded in 
the spring except in California, Oregon and 
Washington, and probably in the Southern 
States, where it is preferable to sow in Oc- 
tober or November. Sow broadcast at rate 
of 18 to 20 pounds per acre and harrow 
thoroughly. _, 

51 




Slender Wheat Grass 



52 



Til* Albert Dickinson Co., Chicago — Minneapolis 



Slender Wheat Grass 

(Agropyron tenerum) 

Slender Wheat Grass, often called West- 
ern Rye Grass, is a native of this country 
and is cultivated in the Dakotas and the 
Canadian Northwest. The stems and seeds 
are similar to those of quack grass. The 
chief difference is in the root system. Quack 
grass, popularly known as a dangerous 
weed, has strong underground rootstocks 
while Slender Wheat Grass grows very 
fibrous roots, much similar to those of ordi- 
nary grains. 

SEEDING — The seed is sown in the spring 
as early as possible on a well prepared and 
packed seed-bed. It is usually sown at the 
rate of 20 pounds per acre with a nurse 
crop. Care must be exercised not to cover 
the seed too deeply. When sown with a 
nurse crop, the grass does not yield hay 
the first season but produces heavily the 
second year. Some growers suggest sow- 
ing Red Clover with this grass. Suck a mix- 
ture helps to overcome the slippery nature 
of the grass and makes it more easily han- 
dled; it also gives a better aftermath for 
pasture. It is not advisable to practice au- 
tumn seeding on account of the severe win- 
ters in sections where it is grown. 

USES AND VALUES— Slender Wheat 
Grass is better adapted to use as hay than 
Bromus inermis, but does not afford as good 
a pasture since it does not propagate by 
root stocks and consequently does not with- 
stand stamping and grazing. This grass is 
also becoming popular in crop rotation, es- 
pecially in Northwestern Canada. For this 
purpose many farmers value it more than 
Bromus, as it can be plowed up without dif- 
ficulty and the land seeded to some other 
crop. 

HARVESTING THE SEED— When the 
crop is desired for seed, it is usually han- 
dled and threshed in the same manner as 
small grains. While not as heavy a yielder 
of seed per acre as Bromus, it is easier to 
handle and clean. 

53 



Millets 



(Chaetochloa italica) 

Millets seldom have a regular place in 
farm crop rotation, but are used rather as a 
"catch" or substitute crop. Where Corn 
cannot be planted to advantage, land is 
rough, labor scarce, or there is liable to be 
a shortage of hay, Millets have long been a 
favorite crop. They are also an excellent 
crop to grow on foul land to get rid of weeds, 
giving practically the same results as fal- 
lowing, or summer cultivation, and in addi- 
tion a crop of forage. 

SOILS — Best results are obtained on rich 
mellow soil, but Millets may be grown with 
varying success on a large variety of soils. 
They are shallow feeders and rapid growers, 
so that, if the surface does not contain the 
necessary available plant elements, barn- 
yard manure or some other fertilizer should 
be applied. 

SEEDING — They are rather sensitive to 
cold and seeding should in all cases be 
postponed until the danger from frost is 
past. However, seeding should take place 
before the dry period of summer begins. 
They may be sown broadcast or drilled. 
When grown for seed or silage, they are fre- 
quently drilled in rows far enough apart to 
permit cultivation, in which case about half 
the seed ordinarily sown is used. The 
amount usually sown per acre is from forty 
to fifty pounds of Common, Hungarian or 
German Millet and half of that for Siberian 
Millet. 

HARVESTING — For hay purposes Millets 
may be cut when the heads begin to ap- 
pear until they are in late bloom. The cut- 
ting should never be delayed until the seeds 
have formed nor is it advisable to harvest 
the crop for hay too early as it is apt to 
have a more or less laxative effect upon 
animals eating it. 

SOILING — Under favorable conditions, the 
crop will be ready for feeding forty to fifty 
days from the time of seeding. 

54 
Th* Albert Dickinson Co., rhieagro— Minneapolis) 



SILAGE — No difficulty is experienced in 
making silage from Millets, but since they 
are so palatable and as easily handled as 
hay, they are likely to be handled in the lat- 
ter way. 

SEED — Millets may be harvested for seed 
in the same manner as ordinary grain. Time 
most suitable to harvest the crop for seed 
is when the seed is in the "stiff dough." 
Yields vary from 15 to 40 bushels per acre. 






TRADE MARK 
BEO. US. PAT. OFP. 



Dickinson 

Brands 

are the Best 



55 
Th« Albert r>irkin«5rti» Co., fhirag-o—MinneapoUe 




Hungrarian Millet 



56 
Th« Albert Dickinson Co., Chitagro— Minneapolis 



Hungarian Millet 

(Chaetochloa italica) 

Hungarian Millet, also called Hungarian 
Grass, was introduced into this country 
shortly after the introduction of Common 
Millet. It is well adapted to the northern 
Millet growing section where there is a 
reasonable amount of rainfall. The length 
of the growing season is intermediate be- 
tween the Common and the German. This 
variety is giving excellent results over a 
wide territory and we believe that under 
suitable conditions it is one of the best va- 
rieties a farmer can grow. The quality of 
hay is somewhat better than that of Ger- 
man and next to Common. While not as 
drought resistant as Common Millet, it will 
usually produce better yields under favor- 
able conditions of soil and climate. It has 
a tendency to persist in the soil when al- 
lowed to mature seed before harvesting, but 
seldom becomes troublesome except on light 
sandy soils or those recently brought un- 
der cultivation. The heads are short, erect, 
dark purple in color and very compact. 
Seeds are yellow and purple in color and 
oval in shape. Stems are slender, have a 
tendency to branch, and bear rather nar- 
row green leaves. Like Common this va- 
riety produces a number of plants from one 
seed. 






Dickinson Brands 
are the Best 

57 
The Albert Dickinson Co., Chicago — Minneapolis 




German Millet 



58 
The Albert Dickinson Co., Chicago — Minneapolis 



German Millet 

(Chaetochloa italica) 

German Millet Is a very popular variety 
in the South and Central States where it 
has been under cultivation since the early 
sixties. It thrives best in soil subject to 
considerable rainfall and will not resist 
drought as well as the smaller varieties. 
The growing period is from 14 to 21 days 
longer than that of Common or Hungarian 
Millet. The hay is coarser and less highly 
valued for feed. However, when the for- 
age can be fed in the green state, it will 
be found to be an excellent variety to grow 
because of the high yield. 

German Millet is a later developed va- 
riety and is not constant in its characters. 
When examining a field many, perhaps most, 
of the heads may be typical of the variety,, 
but usually there are many which can 
scarcely be distinguished from Common Mil- 
let or other standard varieties. Typical 
German Millet grown in the South becomes 
much modified when grown in the North. 
The heads are large and broad, and com- 
posed of clustered branches with purplish 
awns. Leaves are rather short and broad. 
Seeds, like those of Common Millet are yel- 
low but smaller in size. 




T R A D E^^^g^ M A R K 

Pine *^^^ Tree 



BRAND 

REG U.S. PATOrr 

IT STANDS ALONE 



.59 
Thf Albert niokinson Co., Chicago— Minneapolis 




Common Millet 



60 
Th« Albert Dickinson Co., Chicago — Minneapolis 



Coramon Millet 

(Chaetochloa italica) 

Common Millet was one of the first of 
the foxtail millets to be introduced and 
come into general cultivation in the U. S. 
It is also the earliest and hardiest variety 
grown in the northern part of the Millet 
belt. It is very drought resistant and will 
produce a fair crop on the poorer classes 
of soils. Under ideal conditions of soil and 
moisture, stock feeders prefer this Millet 
for hay to others because of its finer qual- 
ity, there being less loss in feeding it. Ger- 
man Millet usually produces better yields 
under favorable conditions of soil and mois- 
ture, but under average conditions Com- 
mon Millet produces more forage of finer 
quality in the Northern States. 

Although one of the earliest of the fox- 
tail Millets', it is most constant in its char- 
acters. The heads are nodding, medium in 
size, rather compact at the tip, but open at 
the base, and taper toward the tip. Seeds 
are somewhat larger than, those of Hun- 
garian or German, oval in shape, and yellow 
in color. Stems are slender, do not usually 
branch, and produce broad leaves. This Mil- 
let stools freely, especially, when grown on. 
rich soil. 







rPADE MARK 
<?EG S.PAT OFf. 



Gives 
Satisfaction 

61 
The Albert I>ickinson Co., Chicago — Minneapolis 




Siberian Millet 

• 62 
The Albert Dickinson Co., ( liioago — Minneapoli 



Siberian Millet 

(Chaetochloa italica) 

Siberian Millet is regarded as one of the 
best varieties for general cultivation in the 
Western States. Like many other val- 
uable plants this variety of Millet was in- 
troduced into this country by the United 
States Department of Agriculture from Rus- 
sia. It belongs to the foxtail group under 
which Common, Hungarian, and German 
Millets are classified. It matures about the 
same time as Common and Hungarian Mil- 
lets and has been successfully grown in 
sections where the season is too short to 
mature a corn crop. 

The habit of growth, beard, and chaff are 
much similar to Hungarian Millet. The 
heads are drooping, somewhat larger than 
either those of Common or Hungarian Mil- 
lets, tapering at both ends, with rather con- 
spicuous, closely flowered subdivisions. 
Seeds are of about the same size and shape 
as those of Common and Hungarian Millets, 
but white to orange in color. 

Probably no variety of Millet produces a 
heavier yield of either seed or forage, or a 
better quality of hay. Its abundant growth 
of stalk and drought resistant qualities has 
brought it into high favor among stockmen 
in the Northwestern States. 




T R A EiSSiSk«, M A R K 

High ^^£ Moderate 

Purity «^^& Cost 

BRAND 

REO U3 PAT on- 



es 
J he Albert Dickinson Co., Chicago — Minneapolis 




Japanese Millet 

64 
The Albert Dickinson Co., Chicago— MinneapoU* 



Japanese Barnyard Millet 

(Panicum Crus-galli) 

The seed from which, so far as known, 
all the Japanese Barnyard Millet now culti- 
vated in the United States has descended, 
was brought to Amherst from Northern 
Japan in 1889 by Wm. P. Brooks, now Di- 
rector of the Massachusetts Agricultural Ex- 
periment Station. 

Throughout Japan the seed of this Mil- 
let is considerably used as human food, be- 
ing prepared in many ways which are pe- 
culiar to the country. The capacity of this 
Millet for seed production is very great. It 
has sometimes yielded in Amherst nearly 
100 bushels of 35 pounds each per acre. In 
composition, the seed closely resembles Oats 
and in feeding experiments in Amherst, 
meal made by grinding the seed, fed in 
connection with other grains has seemed 
to be fully equal to oatmeal in rations for 
milch cows. The seed is valuable also as 
food for poultry. 

It is not, however, as a seed crop that 
the Japanese Millet will be principally 
valued in the United States, but for for- 
age. 

1. For Green Feed: In the opinion of 
the introducer, the Japanese Barnyard Mil- 
let is likely to prove of greater value as a 
green food than for any other purpose. Its 
capacity for production is great. The for- 
age is tender and highly relished and in 
nutritive value appears to be about equal 
to the best green Corn fodder. Yields at 
the rate of rather more than twenty tons 
per acre are easily obtained. In using this 
Millet as a green food, it is best to begin 
cutting just before the heads appear. That 
portion of the Millet which is cut prior to 
the formation of the seed will produce a 
considerable second crop, which may be 

I either cut for later feeding or fed off, as 
preferred. 

2. As an Ensilage Crop: The intro- 
ducer regards Japanese Millet as superior 

65 

I The Albert Dickinson Co., Chicago — Minneapolis 



for ensilage to any of the cereal grains 
except Corn, or to any of the other Millets. 

3. As a Hay Crop: Japanese Millet, on 
account of extreme succulence, is a some- 
what difficult crop to cure. If well cured, 
however, chiefly in the cock, it makes an 
extremely palatable and nutritious hay high- 
ly relished by all classes of stock, partic- 
ularly by horses, which seem to prefer it 
to good Timothy hay. So far as is known, 
moreover, hay from this species of Millet 
does not cause kidney troubles, which often 
follow the free use of hay made from the 
other varieties of Millet. 

SOIL AND CLIMATIC ADAPTATION— 
Japanese Millet requires for most satisfac- 
tory results rather rich and retentive soils. 
On the thin, light soils, liable to suffer from 
the effects of protracted dry weather, it will 
prove unsatisfactory. This Millet will be 
found of great value throughout the north- 
ern half of the United States, except in the 
semi-arid belt lying between the Missouri 
and the Rockies, and even in this section 
it can undoubtedly be grown with great 
success under irrigation. 

TIME AND MANNER OF SOWING— The 
heaviest crops are obtained from relatively 
early sowing in any given locality, within 
those dates best suited for the planting of 
corn. It grows rapidly, and in the latitude 
of Amherst has given yields as high as 
twelve tons per acre of green forage when 
sown as late as the first of July. For seed 
production, the Millet should be sown in 
drills, but for forage broadcast sowing is 
best. From twelve to fourteen pounds of 
seed per acre will be sufficient on good 
soils for relatively early sowing. On poorer 
soils and for late sowing, the quantity of 
seed should be proportionately increased. 



It is better to be safe than sorry — 
insist on sowing Dickinson's ''Pine 
Tree." 

66 
The Albert Dickinson Co., Chicago — Minneapolis 




Broom Corn Millet 



67 
h* Albert Dickinson Co., Chicago — Minneapolis 



Broom Corn Millets 

(Panicum miliaceum) 

Broom Corn Millets have not come into 
general use in the United States, but are 
grown extensively in Europe. In the North- 
west this crop is highly prized because of 
its ability to mature a crop of seed in 
short, dry seasons, thus serving to some ex- 
tent as a substitute for Corn. 

VARIETIES— The different cultivated va- 
rieties differ in habit of growth and char- 
acter of heads, but are chiefly distinguished 
by the color of the seeds. The latter may 
be white, yellow, red, or even black. The 
varieties most popular in the Northwest are 
Broom Corn and Early Fortune Millets. The 
Broom Corn Millets will grow on a variety 
of soils, but the best results are obtained 
on loams with little clay and not too much 
sand. 

SEEDING— Like foxtail Millets, these Mil- 
lets are rather sensitive to cold and seed- 
ing should be postponed until the ground 
is thoroughly warm. However, it should 
take place before the dry spell of summer 
begins. A succession of crops for soiling 
or silage can be practiced by sowing at 
periods of two or three weeks from May 
10th to late in July. For hay purposes, use 
from one-half to three-fourths of a bushel, 
and for seed from eight to twelve pounds 
per acre. 

HARVESTING — For soiling or for hay. 
Broom Corn Millets, may be cut as soon as 
they "head out" or before. Best quality of 
hay, however, is obtained by cutting the 
crop during the bloom stage. 

For silage they may be cut any time be- 
tween heading out and the formation of 
seeds. When desired for seed these Millets 
are harvested like ordinary grain during 
the late dough stage. Yields varying from 
50 to 60 bushels per acre are frequently re- 
ported from the Northwest. 

USES — The seed is richer, both in pro- 



Th>e Albert Dickinson Co., Chicago — Minneapolis 



tein and fat than that of foxtail millet. 
Very satisfactory results have been obtained 
in feeding it to swine and young cattle, and 
is an excellent grain on which to prepare 
animals for the market. It is better adapted 
for human food than the seed of any other 
Millet grown in this country and makes a 
good poultry food. 






TRADE MARK 
REGUS.PAT.OFR 



Dickinson 

Brands 

are the Best 



The Albert Dickinson Co., Chioago — Minneapolis 




Amber Cane 



70 



Th« Albert Oickinsen Co., Chicago— Minneapolis 



Amber Cane 

(Andropogon sorghum Brot.) 

Amber Cane is one of the oldest and 
earliest maturing varieties of Sorghum now 
in use. It requires approximately 70 to 100 
days to mature, depending on soil and cli- 
matic conditions. Because of its early 
maturity it has become very popular in 
the Northern sections of the United States. 

SOILS — The best yields are obtained on 
rich sandy loams, but when grown on gum- 
bo, hard pan, or other poor soils, it is more 
successful than other crops. Since the 
growth of the plants is very slow during 
the first few weeks, it is essential fo have 
the soil free of weeds and of good tilth, 
otherwise the plants may be overwhelmed 
with weeds. 

SEEDING — Soil preparation same as for 
corn. May be sown broadcast at the rate 
of 75 to 100 pounds per acre, thus produc- 
ing a fine quality of hay, or planted in rows 
21 to 24 inches apart to permit cultivation. 
For soiling or silage purposes, 8 to 10 
pounds to the acre are planted in drills. 

CULTIVATION — When sown broadcast, 
it may be safely harrowed until 4 to 6 
inches high without injury to the plant. 
Drilled fields may be first cultivated with 
a light spike tooth harrow driving over 
the fields parallel to the rows. 

HARVESTING— For silage or fodder, like 
corn, Cane is best harvested when the seed 
is in dough stage, using an ordinary Corn 
binder. Fields that are sown broadcast may 
be advantageouslv harvested with a grain 
binder. Dry fodder of Cane is equal if not 
superior to Corn because of its juicy and 
palatable stems. For hay, it may be har- 
vested any time after large enough to cut 
as ordinary Millet hay, though the best qual- 
ities are obtained shortly after blooming. 

YIELDS — Reports range all the way from 
five to forty tons of green forage, and from 
two to twelve tons of hay per acre. Grow- 
ers of both Sorghum and Corn agree that 
Sorghum ordinarily outyields Corn for for- 
age except in the heart of the Corn belt. 

71 




DT»'arf E^ssex Rape 

72 
The Albert Dickinson Co.. Cliioagro — Minneapolis! 



Dwarf Essex Rape 

Dwarf Essex Rape is a biennial plant of 
great forage value. A much larger acreage 
of this forage crop could be grown to advan- 
tage for green feed during the summer and 
fall months when the supply of grasses and 
Clovers is often limited. 

SOIL — For its best development Rape re- 
quires a rich, moist, loamy soil, but will 
usually do well in any but light sandy soils 
and stiff clays. 

S E E D I N G — Throughout the Northern 
States, seeding as a rule takes place from 
the first of May until the last of July. 
Under favorable conditions use three to "four 
pounds of seed per acre and preferably drill 
it far enough apart to allow cultivation. 
With favorable conditions, good crops may 
be obtained from broadcast seeding. 

In some sections it has been found profit- 
able to sow Clover and Rape together. A 
good stand of Clover is obtained in this 
way, and the two make a good hog or 
sheep pasture during the fall months. 

Rape is sown on Corn ground, just pre- 
ceding the last cultivation. This makes a 
splendid fall feed for cattle, sheep or swine. 

CULTIVATION— If the seed has been 
drilled, the crop should receive at least 
three or four cultivations during its early 
growth. 

USING THE CROP— The Rape is usually 
ready for use in about 8 or 10 weeks from 
date of seeding. Stock as a rule is turned 
into the field, and allowed to remain until 
the Rape is pastured off. It is said to be 
without a rival in all the list of succulent 
summer and fall feeds for sheep. 

DANGER FROM BLOATING— Cattle, 
sheep and hogs may suffer seriously from 
bloating, if sufficient care is not taken. It 
is best to give the animals a full feed, have 
them well satisfied with other food before 
they are turned into the Rape. Wait until 
the dew is off and leave them on but a short 
time the first day. Salt should be freely 
supplied. 

73 



Wheat 



(Triticum vulgare) 

The history of Wheat is coincident with 
that of man. The early lake dwellers of 
Switzerland cultivated a variety during the 
Stone Age, while the Chinese grew Wheat 
2700 B. C. 

Wheat may be classified into spring and 
winter varieties, into hard and soft varie- 
ties, or according to botanical differences. 

CLIMATE AND SOILS— Wheat is adapted 
to a very v/ide range of climate, but the 
best yields and best qualities of Wheat are 
produced in a temperate climate where the 
seasons are sufficiently long to allow 100 
to 125 days of good growing weather and 
where the rainfall is not less than 20 inches, 
quite uniformly distributed throughout the 
growing period. 

SEEDING — A thorough preparation of the 
soil by fall plowing and cultivating is de- 
sirable for the growing of either spring or 
winter Wheat. Seeding time of winter 
Wheat in the Northern sections varies be- 
tween the 10th of September and the last 
of September. In the case of spring Wheat, 
seeding should take place as early as 
weather and soil will permit. Sowing 6 to 8 
pecks per acre in drills has been recom- 
mended by several experiment stations. 

HARVESTING — Wheat is considered ma- 
ture when the berry is in the dough stage 
and the straw begins to turn yellow. If 
harvested too early, there is apt to be a 
loss in yield as the increase of grain is 
most rapid up to the soft dough state. Cut- 
ting is usually carried on with a grain 
binder which binds the grain into bundles. 
These should be put into round shocks, and 
capped with one or two extra bundles to 
prevent the Wheat heads from being ex- 
posed to rain and dew. Preservation of the 
bright color in Wheat is very desirable in 
good milling Wheat. 

THRESHING — When weather conditions 
permit, the most economical practice is to 

74 
Th« Albert Dickinson Co., Chicagro — Minneapolis 



thresh directly from the shock. During 
rainy seasons or in humid sections, it is 
preferable to store the grain either in stacks 
or barns, and allow it to sweat. 

USES — Wheat is primarily used for the 
production of flour from which different 
forms of food are made, while its by-prod- 
ucts, which are of high feeding value, are 
fed to domestic animals. 

YIELDS — Yields vary greatly with cli- 
mate, soil and cultural methods. Different 
cultural methods in growing Wheat were 
tried out at Kansas Experiment Station and 
the yields obtained varied from 414 to 38% 
bushels per acre. The average yield of 
Wheat in the United States is 14 bushels 
per acre. 




BRAND 

HEC U^ PAT OFF 



Dickinson 

Brands 

are the Best 



75 

The Albert Dickinson Co., Chicagro — Minneapolis 




Fife Wheat 



76 
The Albert Dickinson Co.. Chicago — Minneapolis 



Fife Wheat 

It is generally agreed that Fife Wheat 
was originally introduced from the northern 
Volga River valley district of Russia, but 
confirming details are lacking. Mtich cred- 
ence is given to the following statement 
published by the Canadian Agriculturist of 
1891. 

"About the year 1842, Mr. David Fife, of 
the township of Otonabee, Canada West, 
now Ontario, procured, through a friend in 
Glasgow, Scotland, a quantity of Wheat 
which had been obtained from a cargo di- 
rect from Danzig. As it came to hand just 
before spring seed time, and not knowing 
whether it was fall or spring variety, Mr. 
Fife concluded to sow a part of it that 
spring and wait for the result. It proved to 
be a fall Wheat, as it never ripened, ex- 
cept three ears, which grew apparently from 
a single grain. These were preserved and 
although sown the next year under unfavor- 
able circumstances, being quite late and in 
a shady place, it proved at harvest to be 
entirely free from rust, when all Wheat in 
the neighborhood was badly rusted. 

The produce of this was carefully pre- 
served and from it sprung the variety of 
Wheat known over Canada and Northern 
States by the different names of Fife, 
Scotch, and Glasgow." It is a popular hard 
spring Wheat of the Northern Great Plains 
and Canada becoming established at the 
introduction of the purifier and roller millg 
in 1870. It is considered the best bread 
Wheat. The plant grows to medium height 
but ripens several days earlier than Blue- 
stem, which very often enables it to escape 
rust and drought or frost in the Northern 
latitudes. The glumes or outer coverings 
of the grain are white, smooth, and awn- 
less. Kernels are dark red, rather broad in 
proportion to the length, have very wide 
grooves and are slightly harder than those 
of the Bluestem. 

Like Bluestem it is reasonably drought 
resistant, seldom lodges, and is considered 
somewhat more hardy. 

77 




Bluestem Wheat 

78 
riif Albert DWkinMni Co., Chicago — Minneapolis 



Bluestem Wheat 

Data relative to the time and source of 
introduction of Bluestem Wheat into the 
Northern Great Plains and Canada are very 
indefinite. However, like Fife Wheat, it 
was not firmly established as a profitable 
crop until 1870, coincident with the intro- 
duction of the purifier and roller mill. It 
is a very popular hard spring Wheat grown 
throughout the Northwest and in some lo- 
calities yielding much higher than Fife. It 
is slightly inferior to Fife as a bread Wheat 
but under favorable conditions the quality 
of the flour is practically the same. It 
grows somewhat taller, is reasonably drought 
resistant, seldom lodges, but requires from 
3 to 10 days longer to mature. Heads are 
beardless, glumes or outer covering v/hite 
and velvety. Kernels are dark red with 
wide out-curving, grooves, and somewhat 
larger but slightly softer than those of the 
Fife. 



v-V'1% 




rpADE MARK 
REG U 4 PAT OFF 



Dickinson 

Brands 

are the Best 



79 
Th* Albert I)i<>kiii!<on Co., Chicago — Minneapolis* 




Marquis Wheat 

80 
The Albert Dickinson Co., Cliicago— Minneapolis 



Marquis Wheat 

Marquis Wheat is of Canadian origin, de- 
veloped and propagated at the Central Ex- 
periment Station, Ottawa, Canada. In 1903 
Marquis Wheat among other cross-breds 
was selected on high gluten content by Dr. 
C. E. Saunders. ' The following year it was 
grown separately, but not until the baking 
test in 1907 was made were its fine qual- 
ities of high strength in breadmaking and 
good color demonstrated. That same year 
it was sent to Saskatchewan for field trial, 
where it proved superior to all known va- 
rieties. 

The kernel is short, broad and plump, has 
a trough shaped crease similar to that of 
Fife, and weighs well per bushel. The 
color of the kernels is from a medium to 
dark red. The texture of the grain varies 
with the season and the kind of soil on 
which the Wheat is grown. 

It is a beardless variety with the excep- 
tion of a few awns near the tip. It grows 
to medium height, has good strength of 
straw and matures 3 to 10 days earlier than 
the Fife or Bluestem. An early maturity 
often insures grain against severe attacks 
of rust and hot weather, or frost in north- 
ern latitudes. This advantage resulting in 
increased yields. On the uniform trial plots 
at Brandon Marquis Wheat yielded 10% 
more than Red Fife during a period of four 
years and 50% more at Indian Head during 
a five year test. Although a comparatively 
new variety, its popularity is rapidly increas- 
ing in the Wheat growing sections. 



Your protection lies in seeing our 
brands on the bags. 



81 
The Albert Dickinson Co., Chicago — Minneapolis 




Preston (Velvet Chaff) 



82 



The Albert Dickinson Co., Chicago — Minneapolis 



Preston (Velvet Chaff) 

Preston or Velvet Chaff Wheat is a com- 
mon spring bearded Wheat with smooth 
white glumes or chaff. The kernels are 
hard, red in color, and of medium size. This 
Wheat appears better adapted to eastern 
and central South Dakota than elsewhere, 
although it is a very popular Wheat in parts, 
of Minnesota and North Dakota. 

The number of days required to mature 
the crop is from 80 to 100 days. It is 
drought resistant but is more susceptible to 
rust than the Fife Wheat. In some sections 
it yields higher than any of the spring 
Wheats including Durum. The amount of 
flour produced is about equal to that of Fife 
Wheat but hardly equal to the Bluestem. 
The volume of loaf is slightly less than 
either the Fife or Bluestem. 

The name Velvet Chaff is a misnomer, be- 
cause the glumes' of this Wheat are smooth. 
For this reason the United States Depart- 
ment of Agriculture has adopted the orig- 
inal name "Preston" for the group of beard- 
ed common spring Wheats, as most of the 
bearded Wheat grown is the Preston variety 
which originated in Canada. 

It was bred from a cross between Lodaga, 
a Siberian Wheat, and the well known Red 
.Fife by Dr. A. P. Saunders of Ottawa, Can- 
ada, in 1888. This variety was first grown 
by the Minnesota Agricultural Experiment. 
Station in 1895, as Minn. No. 188. It was 
widely distributed under the number in- 
stead of under the name Preston. Very 
soon the seed appeared on the market at 
different places under various names. Be- 
sides the name Velvet Chaff, bearded spring 
Wheats are often called Bearded Red Fife 
or Bearded Fife, but these names are mis- 
leading as these wheats are really not Fife 
Wheats, so that the name Preston is prefer- 
able. 

83 
Th« Albert Dickinson Co., Chicago^Minneapolis 




Turkey Red Wheat 



84 



The Albert Dickinson Co., Chioag^o^Minneapoli** 



Turkey Red Wheat 

The original home of Hard Winter Wheat 
is in the area of Russia just north and east 
of the Black Sea and north of the Cau- 
casus mountains. Soil and climatic condi- 
tions in certain sections of our great plains 
are strikingly similar to those o^ the orig- 
inal home. Turkey Red Wheat was first 
introduced into the U. S. in the early seven- 
ties by emigrants from Crimea who set- 
tled in Kansas. 

It is a bearded variety, with grain of 
good milling quality, and white chaff that 
holds the kernel firmly in the head, pre- 
venting shattering. The head is of me- 
dium size, nearly square at the center, and 
rather tapering towards the tip. Kernels 
are thick in proportion to length, and dark 
amber in color. The gluten content is 
large, practically equal to that of hard 
spring Wheat, but differs in quality. The 
expansive power or strength is slightly less 
and there is possibly a shade more of color 
in the hard winter Wheat bread than in the 
hard spring. Of the hard winter Wheats, 
Turkey Red is considered as the best bread 
Wheat. Throughout the central and eastern 
United States, the straw grows weak and 
has a tendency to lodge, but under dry 
land conditions, it stands up well and causes 
little or no trouble. 



^Q^^J^RE 0£^ 




TRADE MARK 
BEG.U.S.PAT.OFF. 



Dickinson 

Brands 

are the Best 

85 
The Albert Dickinson Co., Chicago— Minneapolia 




Durum Wheat 



86 



The Albert Dickinson Co., Chicago— Minneapolis 



Durum Wheat 

(Triticum durum) 

Since 1901 Durum Wheat has become an 
important variety of Wheat, wonderfully in- 
creasing the grain production in this country 
especially in semi-arid sections. It owes its 
popularity in regions of low rainfall to its 
drought, smut, and rust resistance, to its 
vigorous growth, early maturity, and its pro- 
ductiveness. 

Durum W^heat is usually taller, has wider 
leaves and grows more vigorous than com- 
mon Wheat; but tillers less. The heads are 
heavily bearded, large in size, and vary 
from light yellow to black in color depend- 
ing upon the variety. The kernels are 
large, very hard, being less starchy than 
common varieties, and vary in color from 
light yellow to reddish yellow. 

The quality of Durum Wheat is lowered 
when grown in humid areas or in seasons 
that are abnormally wet. Durum is used 
primarily in the manufacture of a coarse 
flour called semolina, from which macaroni 
and other forms of edible pastes are pro- 
duced, and in the production of flour for 
baking. Bread made from Durum Wheat 
flour is yellow in color and smaller in size, 
but the absorption or strength of this flour 
is in most cases higher than that of com- 
mon varieties and this results in more 
loaves per barrel of flour. The bread has a 
distinct nutty taste, is slightly sweeter, and 
holds moisture better than bread made from 
other flours. 

Cultural methods are similar to those of 
other Spring Wheats except in the rate of 
seeding. The amount to sow per acre de- 
pends largely on soil and local conditions 
but under favorable circumstances from 3 to 
5 pecks will give good results. In sections 
most adapted to its growth, yields: from 40 
to 50 per cent over common Wheat are pro- 
duced, and a gain of from 15 to 25 per cent 
for Durum in more humid areas. 

87 
The Albert Dickinson Co., Chicago — Minneapolis 




Ernmer 



T! 



ve Albert Dickinson Co.. Chicago— Minneapolis 



Emmer 

(Tritlcum diccocum) 

Emmer, wrongly called Speltz, is a spe- 
cie of Wheat cultivated since prehistoric 
times. It is successfully grown in all our 
Northern States from Minnesota to Wash- 
ington, in Alaska, and in semi-arid districts 
further south. It is also fairly well adapted 
to humid areas. 

This Wheat is classified into winter and 
spring varieties. The latter is being culti- 
vated most extensively in the North. A 
description of the plant and seed is ap- 
plicable to both. The straw is stiff, and 
somewhat taller than that of the ordinary 
Wheats. Leaves are broad and usually vel- 
vety, heads almost always bearded and 
much flattened on the two-row sides. The 
spikelets generally contain two kernels, 
compressed in shape, one located slightly 
higher than the other. These remain in the 
spikelet after threshing. 

Emmer has the characteristic quality of 
yielding well under almost any conditions of 
soil or climate. It grows on poor or stony or 
prairie soils, and in forest regions. The 
best yields and qualities of Emmer, how- 
ever, are produced in prairie regions having 
a dry climate with short hot summers. It 
is more drought, rust, and smut resistant 
than ordinary varieties of Wheat. Nor is- it 
as easily damaged by rains in wet districts 
during harvest time. 

CULTIVATION— In the Northern States 
the usual methods employed in growing 
spring grains are followed. Best results 
are obtained on ground plowed the previous 
summer. It is very important to sow early 
in the spring. The seed is preferably 
drilled at the rate of IV2 to 3 bushels per 
acre. When sown broadcast, which is 
often the case in Russia, the rate of seed- 
ing varies from 4 to 12 bushels per acre. 

89 
The Albert Dickinson Co., Chicago— Minneapolis 



USES — Emmer may be used as an inter- 
mediate crop when the soil has become ex- 
hausted by the growth of other more ex- 
acting crops. It is highly valued as a crop 
for stock feeding. The grain compares fa- 
vorably with Oats or Barley for that pur- 
pose and the straw is considered by some 
to be of much value. In this country very lit- 
tle of the grain is used for human consump- 
tion, whereas, in Russia, large quantities 
are used for porridge or for other kinds of 
breakfast foods. 

YIELDS— Yields ranging from 25 to 65 
bushels per acre are reported by experi- 
menters and stations. 



*^*°'' 'J'.% 




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Brands 

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90 
The Albert Dickinson Co., Chicago^MinneapoHs 




Barley 

Center 3 Row — Sides 6 Row. 



91 
The Albert Dickinson Co., Chicago — Minneapolis 



BARLEY 

(HORDEUM SPP.) 



, Like Wheat, Barley has been closely al- 
lied with the progress of civilization. Even 
up to the sixteenth century it was the chief 
bread plant of continental Europe, but from 
then on, its use has declined through the 
introduction of potatoes and the increasing 
use of Wheat. 

Barley is commonly classified into two- 
rowed and six-rowed types. Under this 
classification there are bearded, beardless 
and hulless varieties. The six-rowed is the 
one generally grown throughout the United 
States. It has a stiffer straw than the two- 
rowed and is usually a higher yielder. 

SOIL — Largest returns are obtained on 
well drained loams. Its shallow root Sys- 
tem enables it to respond more readily to 
good tillage and fertilizers than any other 
grain. However, it does not appear to stand 
growing continuously on the same land as 
well as other cereals, nor does it do well on 
ground newly cleared or where the land is 
not well drained. 

SEED-BED — As in the case of other 
cereals, fall plowing is desirable as fall- 
plowed land can be brought into shape ear- 
lier and holds moisture better. The time of 
seeding should be later than of Oats or 
Spring Wheat since the young Barley is very 
susceptible to frost. It is usually sown with 
a drill or broadcast seeder at the rate of l^^ 
to 2 bushels per acre. 

CUTTING AND SHOCKING— The market 
value of Barley is largely governed by the 
color of the grain, and this is influenced by 
the period ripeness. The brighter' the color, 
the higher is the price. The proper time to 
cut Barley is when most of the plants are 
yellow-ripe and the kernels are in the dough 
stage. If cut when the straw is yet green, 
the kernels will shrink and assume an ashen 
color that is not desirable, yet if the crop 
is cut after the proper stage, there is a loss 

92 

Tlie Albert Dickinson Co., Chicago— Minneapolis 



in shattering and the grain becomes dis- 
colored. The shocking should be done on 
the day of harvesting. To prevent exposure 
to dew, sunlight and rain, which decreases 
the market value of the grain by injury to 
its color and vitality, it is advisable to put 
the bundles in round shocks and cap these 
with two others. The latter bundles should 
be threshed separately as much discolored 
Barley will be found in the cap bundles and 
should not be mixed with the other. • After 
the Barley has been cured in the shock, it 
should be stored in bays or stacked. 

THRESHING — In operating the machine, 
it is essential that the speed of the cylinder 
and the position of the teeth in the concave 
be properly adjusted. Frequently Barley is 
threshed directly from the shock, but this 
practice prevents the barley from going 
through its natural sweating process while 
in the straw. It will then sweat in the 
bins and extreme heat often accompanies 
the sweating process and this causes a de- 
terioration in quality. 

USES — Barley is primarily used for malt- 
ing and feeding purposes. Practically all 
the Barley grown in the United States is the 
six-rowed Barley and is freely used in the 
production of malt, whereas, in Europe the 
malters prefer the two-rowed on account of 
the thin hull and low percentage of protein. 
The six-rowed is generally grown there for 
feeding purposes. On the Pacific Coast, 
particularily in California, Barley is grown 
as a substitute for Corn and Oats, since it 
grows better than either of these crops. 
It has about the same feeding value as 
Wheat or Corn, and somewhat higher feed- 
ing value than Oats. When cut in the milk 
stage. Barley may be cured into bright dust- 
free hay of good quality. It is also an ex- 
cellent nurse crop to use when Clovers or 
Grasses are to be sown, 

YIELD — Under favorable conditions of 
soil and climate, 35 to 40 bushels are ob- 
tained, although higher yields per acre are 
not unusual. 

93 
The Albert Dickinson Co., Chicago — Minneapolis 




Rye. 



94 



The Albert Dickinson Co., Cliioago — Minneapolis 



RYE 

(SECALE CEREALE) 

The two popular varieties offered on the 

market are spring and winter. The latter is 

-nore generally grown as it is hardier, yields 

)etter, and there are very few localities 

where it will not succeed. 

SOIL — Rye is best adapted to a light 
sandy soil of medium fertility, but will pro- 
duce a fair crop on soils too poor for other 
cereals. 

SEED-BED — The seed-bed is prepared in 
a manner similar to that of Wheat regard- 
less of variety. The grain may be sown 
broad cast or in drills at the rate of five 
to six pecks per acre. The time of seeding 
is just before or about the same time as 
Wheat. 

HARVESTING AND THRESHING — 

Methods of harvesting and threshing are 
like those of other cereals, excepting where 
the grain is to be threshed without mutilat- 
ing the straw and in such cases special ma- 
chines are used. 

USES — Rye bread is one of the chief 
foods of many of the people of Northern 
Europe, whereas, in America, the demand 
for Rye bread is very small. Rye straw is 
of little value as a feed but is extensively 
used in the shipping of nursery and crockery 
and in the manufacture of straw articles 
such as plates, dishes, trunks, etc. Rye is 
also used in the manufacture of alcohol and 
alcoholic beverages, and as food for do- 
mestic animals. Winter Rye, when sown, 
early, may be pastured several months in 
the fall without reducing the yield of the 
-^rain. A crop of Rye is frequently plowed 
mder as green manure to add humus to the 
soil. Rye is an excellent nurse crop in^ 
which to start Clovers and Grasses. 

YIELD — The average yield of Rye of the 
United States is about 16 bushels per acre. 

95 

Th« Albert Dickinson Co., Chioagro — Minneapolis 



Oats 

(Avena sativa) 



Oats are best adapted to a cool, rather 
moist climate, and are most extensively 
raised in the Temperate Zone. All culti- 
vated varieties may be classified into two 
general classes — closed panicle and open 
panicle. They may also be divided into 
spring and winter varieties. 

SOILS — Best yields are obtained on well 
drained fertile clay, or clay loam soils. Oats 
are usually sown on soils low in fertility 
because they have a tendency to grow rank 
and lodge. The seed-bed should be prepared 
by plowing rather than by disking or har- 
rowing and that should be done preferably 
in the fall. 

SEEDING — The seeding of Oats should be 
carried on as early in the spring as the 
ground can be put into proper condition, 
as the best results are obtained when the 
crop has made as much growth as possible, 
before hot weather. The usual rate of seed- 
ing is from 2 to 3 bushels per acre. 

HARVESTING— Oats are usually cut with 
a grain binder at the time they are in the 
hard dough stage. If harvested before this 
time, the grain is not filled and is light in 
weight. Like other grain, the bundles are 
put into round shocks and capped with one 
or two additional bundles to prevent ex- 
posure to rain and dew. 

STACKING AND THRESHING— It is 
usually advisable to stack Oats, though 
threshing from the shock is a popular and 
economical practice. Stacked grain should 
be allowed to stand for at least two weeks 
prior to threshing. After that period the 
sweating process is over. 

YIELDS — In the irrigated sections of the 
Rocky Mountain region, yields from 150 to 
175 bushels are sometimes reported. The 
average yield of Oats in the United States 

96 

Th'e Albert Dickinson Co., Chioagro — Minneapolis 



for ten years (1900 to 1909) was less than 
30 bushels per acre. 

USES — Oats have long been the staple 
grain feed for horses, and are still consid- 
ered as the best and , safest feed for that 
class of animals. They are also an excel- 
lent food for cattle and sheep especially for 
ewes and milch cows. Ground Oats mixed 
with swill make an excellent feed for brood 
sows and are highly recommended by swine 
raisers. 

Oat straw is more nutritious and is more 
readily eaten by live stock than straw of 
other cereals, and is practically equal to 
Corn stover. Oat hay is richer in protein 
and fat than Timothy hay. 




97 

The Albert Diokinson Co., Chioagro— Minneapolis 




Kherson or Sixty Day Oats 



98 
Th« Albert Dickinson Co., Chicago— Minneapolis 



Kherson and Sixty 
Day Oats 

Kherson and Sixty Day Oats were orig- 
inally grown in adjoining provinces in Rus- 
sia where soil and climatic conditions are 
much the same. Kherson Oats were intro- 
duced into this country by the Nebraska Ex- 
periment Station in 1897 from the Kherson 
government and the Sixty in 1900 by the 
U. S. Department of Agriculture from the 
Podolia government. They are very simi- 
lar and perhaps identical, so that the same 
description may be applied to both. 

Their growth is vigorous but not rank; 
the plants being slender and strong, and of 
average height. The panicle is open, me- 
dium in size, bearing from 25 to 50 spike- 
lets. The kernels are small to medium in 
size, slender in shape but plump and thin- 
hulled making them very meaty and very 
heavy per measured bushel. The larger ker- 
^nel in the spikelet at times bears a short 
weak awn. The color of the grain is from 
a pale yellow or almost white to a deep 
yellow; the intensity of color varying with 
weather conditions. They are among the 
earliest Oat varieties known, usually matur- 
ing in 70 to 90 days from the date of seeding. 

An early maturing grain has more assur- 
ance of escaping rust and drought or frost in 
northern latitudes that often come before 
later maturing grains are mature. 

Because of their early maturity and rather 
scanty foliage, they are particularly suitable 
to use as a nurse crop for Grass and Clover. 

These Oats are more adapted to low, rich 
ground than most varieties for they have 
a less tendency to rust or lodge. There is 
probably no other known variety of Oats so 
suitable to such a wide range of soil and 
climate and still remain productive. 

Comparative yields with other varieties 
over a period show the Kherson variety to 
be somewhat higher. 

99 
Th« Albert Dickinson Co., Chicago — Minneapoli!:} 




Swedish Select Oats 



100 



The Albert Difkinson Co.. Chioago — Minneapolis 



Swedish Select Oats 

Swedish Select Oats was introduced by 
the U. S. Department of Agriculture from 
the Moscow district of Russia in 1899 and 
distributed among the U. S. Experiment Sta- 
tions. It is ft typical white Oats with a long 
spreading panicle, kernels large, plump and 
heavy. The larger kernel in the spikelet 
usually grows a strong, twisted, black awn. 
During favorable seasons the weight per 
measured bushel is very high. It is a strong 
grower with broad leaves and stiff, tall 
straw, growing somewhat coarser than the 
Kherson and yielding more straw to the 
acre. This Oats is a later maturing variety, 
requiring 100 to 115 days to mature from the 
date of seeding. It is pojDular for its stiff 
straw and drought resisting qualities and 
its splendid ability to grow on soils of me- 
dium fertility so prevalent throughout the 
Northern states. Its strong, dense root sys- 
tem enables it to resist considerable drought. 
It is also a valuable variety of Oats to grow 
under irrigation in the Rocky Mountains and 
Pacific Northwest regions. It is an excep- 
tionally good yielder of grain and produces 
a fine quality of straw desired by many 
farmers. On rich soils or during favorable 
conditions this variety has a tendency to 
lodge although not to any greater degree 
than many other varieties. 



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Brands 

are the Best 

101 
Tlve Albert Dickinson Co., Chicago — Minneapolis 




The Albert Dickinson Co. 



Cliicago — Minneapolis 



Silvermine Oats 

The Silvermine Oats were introduced a 
number of years ago into this country. It is 
one of the very best commercial varieties 
tor the central and northern portions of the 
Corn belt, as well as a good variety to grow 
under irrigation. The characteristics of the 
plant of the Oats are much similar to those 
of the Swedish Select, averaging 4^^ or even 
5 ft. in height under favorable conditions. 
The kernels are also white, but are longer 
and slender. Panicles are rather large, vary- 
ing from 35 to 60 spikelets each containing 
two kernels, the larger sometimes provided 
with a v/eak awn. Branches of panicles are 
more flexible and slender than those of the 
Swedish Select. It matures a few days 
earlier, requiring 95 to 110 days from the 
time of seeding. It has a less tendency to 
lodge than the Swedish and hence can be 
grown to advantage on medium to rich soils. 
Silvermine is a good yielder of grain and 
straw. » 







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103 
The .-Albert Dif'kinson Co., Chirag:** — Minneapolis 




Flax 



104 
The Albert Dickinson Co., Chicago— MinneapoUs 



Flax 

(Linum usitatissimum) ^ 

Soil and climatic conditions of our North- 
ern states, extending from Massachusetts to 
the Puget Sound, have been found well 
adapted for the growing of Flax for seed and 
fibre. Oregon and Washington have condi- 
tions particularly suitable for fibre growing. 
The popular idea that Flax is hard on land, 
depleting soil of its essential plant food ele- 
ments, is without foundation. On the con- 
trary, experiment stations have found it to 
be less exhaustive on the soil than either 
Corn or Oats. 

SOIL — Soils that are successively sown 
to Flax become what are known as "Flax 
sick soils" — yielding lightly and becoming 
unprofitable. This difficulty is overcome by 
practicing a five-year rotation in which the 
Flax crop follows Corn. Such practice not 
only assures the grower a sanitary soil, but 
is found to be very productive. A moist, 
well underdrained loam, plowed in the fall 
and cultivated in the spring, not to exceed 
the Corn cultivation work of the previous 
year, is recommended. This prevents bring- 
ing to the surface deeply buried weed seeds, 
and insures a firm seed bed so essential for 
an even germination of the seed. 

SEEDING — The time and amount to sow 
varies with the purpose of the crop. Flax 
for fibre should be sown as early in the 
spring as the danger from frost is past, for 
the cool, rapid growing months of spring and 
early summer tend to produce a fine long 
type of fibre. In this case from iy2 to 2 
bushels are sown per acre. When sown for 
seed, seeding may be prolonged with suc- 
cess up to the 20th of June. The amount to 
sow is from 2 to 3 pecks to the acre. 

The selection of plump, clean, and high 
germinating seed, and the disinfection of the 
same before seeding is highly recommended. 
In treating the seed use one pint or pound 
of formaldehyde to 40 gallons of water. 

105 
Th* Albert Dickinson Co., Chicago — Minneapolis 



(For complete instructions write to North 
Dakota Experiment Station for Press Bulle- 
tin No. 42.) 

HARVESTING — Whether the crop is to be 
harvested for sowing or for oil purposes, 
care should be exercised in harvesting it 
as a good grade of seed is always sold at a 
premium on the market. It is essential to 
allow the seed to mature, to harvest it dry, 
and to keep it in a dry condition. The Flax 
crop is easily harvested with a self binder 
and is very pleasant to handle. The bun- 
dles are left in shocks until well cured, and 
then stored into small stacks or barns until 
threshing time. Flax is threshed with an 
ordinary threshing machine. The yields 
vary from 8 to 15 bushels to the acre. 

Flax for fibre is pulled out of the ground 
either by the hand or by machinery. The 
straw is then tied into small bundles and 
shocked with the tops tied together. The 
butts are spread out to dry. The time for 
pulling is just when lowest leaves begin to 
drop and the stems begin to turn yellow. 
The few seed balls that appear with thick 
seeding are either removed by a coarse 
comb or threshed out with an ordinary 
threshing machine. In the latter case the 
operator feeds only the heads into the ma- 
chine and withdraws each bundle when the 
seeds have been knocked off. Following this 
operation retting takes place — a process by 
which woody and gummy substances are re- 
moved. This work may be done by chemicals 
or by a process of fermentation or rotting. 

LINSEED OIL, which is used so exten- 
sively in mixing paints, is extracted from 
the seed, either by the old process through 
pressure, as in the production of cotton seed 
oil, or it is dissolved out of the crushed 
seed with naphtha. The much prized resi- 
due — Linseed Meal — is a very valuable stock 
food as it is rich in protein and very easily 
and thoroughly digested. 

A Flax crop cut just after blooming or 
before the development of the seeds, pro- 
duces a valuable forage. It is rich in pro- 
tein and contains about the same amount of 
fibre as timothy hay. 

106 



Bnck-wbeat 



107 
The Albert Dickinson Co., Cliiiago— Minneapoli- 



Buckwheat 

(Fagopyrum esculatum) 

Buckwheat is an annual, erect in habit and 
grows from 2 to 2i/^ ft. in height. It does 
not stool like other grains but branches 
out freely. 

The three principal varieties commonly 
grown are Common, Silver Hull and Japa- 
nese. The seed of the Silver Hull is smaller 
and lighter in color than the Common, while 
the Japanese is larger than the Common, 
darker in color and has a tendency to ex- 
tend its edges into a wing. Yields are from 
30 to 40 bushels per acre. Japanese Buck- 
wheat grows stronger and taller than the 
other varieties. It will also withstand more 
drought and produce better yields. 

SOIL — Buckwheat prefers a fertile, well- 
drained, sandy loam, though good results are 
obtained on soils too poor for other crops. 

SEEDING— Buckwheat is rather suscep- 
tible to heat and frost at the time the grain 
is forming, thus planting should be delayed 
as much as possible, yet sufficient time 
should be allowed to mature the crop before 
frost. In the North seeding takes place 
from the middle of June to the middle of 
July. The seed is sown 2 to 3 inches deep, 
either in drills or broadcast. Sow from 2 to 
3 pecks per acre. 

HARVESTING — The plant does not ripen 
very uniformly. Very often the same plant 
bears mature and immature grains and blos- 
soms at the same time. Cutting should take 
place when the first seeds ripen, for if har- 
vesting is delayed the grain shells out pro- 
fusely during the handling of the crop. The 
immature grain ripens in the swaths. 

USES — Buckwheat requires only 70 days 
to fully mature from the time of seeding and 
on this account is frequently used as a catch 
crop. It is a valuable plant to turn under 
as green manure. It is principally used 
for the production of flour so desirable for 

108 

The Albert Dickinson Co., Chicag:o — Minneapolis 



Buckwheat cakes. The whole grain and its 
various by-products as well as the plant, are 
used to some extent for feeding purpose* 
The crop is often grown as a bee plant; 
Japanese variety being most satisfactory 
for that t)urpose. The grain is also recom- 
mended as a poultry food, supposed to 
stimulate the egg laying capacity. 



From One Corner of 

the Country to 

the Other 

The Highest Standard of 
Excellence Yet Attained 

in 

Timothy 

and 

Clover 

Seed 

Is Recognized in the 
Quality of 

"Globe" 



109 
Th« Albert Dickinson Co., Chicago — Minneapoli? 



Dickinson 




rpAOE nARK 

»tC U S PATOFf 




BRAND 

REG UiPATOrr 



w 



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REG.U-S.PAT.OFr. 



Brands 
are the best 



110 
The Albert Dickinson Co., Chicago — Minneapolis 



SEEDING 

"Successful farmers recommend heavy seeding" 

THE quantity of seed that 
should be sown per acre de- 
pends on the location and 
nature of the soil. There is a wide 
difference of opinion on this sub- 
ject, and the actual weight neces- 
sary must therefore be determined 
by some one conversant with the 
local situation. The table on the 
following page may be of service. 

Spare seeding is not economical, 
especially where the soil is poor. 

The best qualities are found to be 
cheapest, and pure seeds of high 
germinating quality are in demand 
more than formerly; the extra cost 
per acre is small and the results 
are more satisfactory. 



Ill 

The Albert Dickinson Co., Chicago — Minneapolis 



Quantity of Seed Required per Acre 
and Customary Weiglits per Bushel 



- .- 


Pounds 


Pounds 




per Acre 


per Bushel 


Alfalfa— broadcast _ . _ 


IS- 


22Lbs 


60 Lbs 


Alfalfa-drilled 


15- 


20 " 


60 " 


Barley 


95-110 " 


48 " 


Beans— in hills 


20- 


35 " 


60 " 


Blue Grass, Kentucky 


35- 


40 " 


14 " 


Blue Grass, Canada. 


35- 


40 " 


14 " 


Brome Grass — alone for hay 


18- 


20 " 


14 " 


Brome Grass— alone for pasture 


20- 


25 " 


14 " 


Broom Corn 


60- 


36 " 
12 " 
70 " 


48 " 


Broom Corn — for seed 


48 " 


Buckwheat 


52 " 


Clover, Alsike— alone for forage . _ _ 


8- 


15 " 


60 " 


Clover, Alsike -on wheat or rye in 








spring 


4- 


6 " 


60 " 


Clover, Mammoth . . . . 


12- 


15 " 

16 " 


60 " 


Clover, Red— alone for forage _ 


60 " 


Clover, Red —on small grain in spring 


8- 


14 " 


60 " 


Clover, Sweet —hulled 


20- 


30 " 


60 " 


Clover, Sweet - unhuUed 


30- 


40 " 


33 " 


Clover, White 


10- 


12 " 


60 " 


Com 


10- 
30- 


12 " 
35 " 


56 " 


Corn— for silage 


56 " 


Cow Peas —broadcast 


80-120 " 


60 " 


Cow Peas —drilled 


45- 
12- 


60 " 
15 " 


60 " 


Crimson Clover 


60 " 


Canada Field Peas— broadcast . . _ 


150-160 " 


60 " 


Canada Field Peas— with oats ... 


90-100 " 


60 " 


Flax — for fibre _ 


75-110 " 
35- 45 " 
3- 5bus. 


56 " 


Flax— for seed ._ 


56 " 


Grrss — for lawns _ . 


14 " 


Hungarian Millet for hay 


40- 


Lbs. 


48 " 


Hungarian Millet - for seed 


25- 


" 


48 " 


Kafir— drills . 


3- 


6 " 


56 " 


Kafir— for fodder 


10- 
15- 


12 " 

2iJ " 
40 " 


56 " 


Meadow Fescue 


24 " 


Millet, Common— for hay 


50 " 


Millet, Common - for seed 




25 " 


50 " 


Millet, German — for hay 




40 " 


50 " 


Millet, German -for seed 




25 " 


50 " 


Millet, Siberian - for hay 




40 " 


50 " 


Millet, Siberian for seed 




25 " 


50 " 


Mill«* lananpsp 




15 " 


35 " 



112 
The Albert Dickinson Co., 



Chioagro — Minneapolis 



Quantity of Seed Required per Acre 
and Customary Weights per Bushel 

{Continued) 



Pounds 
per Acre 



Pounds 
per Bushel 



Oat Grass, Tall .. -. 

Oats 

Orchard Grass 

Pasture Mixture 

Rape — in drills -— 

Rape — broadcast -- 

Red Top — solid seed - 

Red Top — in chaff 

Rye — early 

Rye— late 

Rye — ^forage 

Rye Grass, Italian 

Rye Grass, Perennial 

Sheep's Fescue 

Slender Wheal or Western Rye Grass 

Sorghum, Forage — broadcast 

Sorghum — for seed or syrup 

Soy Beans — drills 

Soy Beans — broadcast 

Sweet Corn — in drills for fodder 

Sweet Corn — broadcast 

Timothy - - - 

Timothy and Clover 

Timothy ) 

Clover i 
Vetch, Hairy — drilled (plus one bus. 

small grain) 

Vetch, Hairy — broadcast (plus one bus. 

small grain) 

Vetch, Spring (plus one bus. small grain) 

Wheat... 

Wheat — Durum 

Wheal — Emmer or Speltz 



30 Lbs. 


70-100 " 


25-35 " 


40-42 " 


2- 4 " 


4- 8 " 


14-18 " 


30-40 " 


55-65 " 


75-112 " 


175-200 " 


40-50 " 


40- 50 " 


3j- 45 " 


20 " 


75-100 " 


2r 5 " 


30- 40 " 


60-80 " 


75 " 


150 " 


15-25 " 


10 " 


4*" 


CD " 


80 " 


80 " 


90-120 " 


45-75 " 


60-125 " 



14 Lbs. 

32 " 

14 " 

50 " 

50 " 

14 " 

56 " 

56 " 

56 " 

24 " 

24 " 

14 " 

50 " 

50 " 

60 " 

60 " 

46 " 

46 " 

45 " 



BUY THE BEST SEED 
YOU CAN BUY 

BUY DICKINSON'S BRANDS 



113 
Th« Albert Dickinson Co., Chicago — Minneapolis 



Globe Chick Feed 

A Complete Grain Feed for Chieks 



Globe Developing Feed 

An Intermediate Peed for Growing 
Cliioks 



Globe Egg Mash 

A Higrli Protein Feed for "W^inter Layers 



^^''^"^o-... 




Ufm> 



A Balanced Grain Ration Poultry Feed 
for Grown Fowls 

SUITABLE AT ALL SEASONS 

CLEAN— SOUND— SWEET 



Insist upon these brands. Twelve 
years of proved success. If your dealer 
does not carry these brands write us 
for samples. 

ASK YOUR DEALER 



The Albert Dickinson Co. 



Chiragro — Minneapolis 



Dickinson's Sno^vball 
Pop Corn 




The corn 
is shelled 
from espe- 
cially se- 
leeted ears, 
carefully 
cleaned, so 
that it is 
uniform 
and free 
from dirt — 
Ready for 
the Popper 



Who does not lecollett with pleasure, 
bleak wintry afternoons enlivened by 
a dish of deliciously flavored Pop Corn? 
Or, the added cheerfulness supplied by 
this danty delicacy at picnics, parties 
or evenings at home? 

In our experience no other confection 
has to such a degree this quality of 
infusing so generously, true, inspiring 
cheerfulness. 

One of the saci-ed duties of parents is 
to provide for the children an atmo- 
sphere of gaiety and happiness. Cheer- 
fulness is the very fountain of enthu- 
siasm — and enthusiastic children are 
healthy children! 

Furthermore, even if eaten freely. Pop 
Corn will not harm children. That's a 
reason why it is preferable to peanuts 
and candy. It is nutritious and health- 
ful, too. 

If you would have your childhood days 
brought vividly back to you. buy imme- 
diately a package of 

SNOWBALL 
Ask Your Grocer 



115 
Th« Albert Dickinson Co.. Chicag*! — Minneapolis 



:»Mm 




This Dickinson Test Plot is located alongside 
of our Minneapolis Seed Cleaning Plant and 
Offices. This is where experiments and tests 
are conducted by our Expert Seed Analyst and 
Agronomist. 

116 

The Albert Dickinson Co., Chicago — Minneapolis 



INDEX 



Name Pa^se 

Alfalfa 16- 19 

Alsike 1^-11 

Amber Cane '"" ' ^ 

Barley 

Buckwheat 107-109 

Clover, Crimson 22-23 

Clover, Mammoth 8- 9 

Clover, Medium Red 5- 7 

Clover, Sweet ?2' ?J 

Clover, White 1^-1^ 

Cow Peas 6^-6^ 

Dwarf Essex Rapo 72-73 

Emmer, also called Speltz 88-90 

Field Peas 26-28 

Flax 104-106 

Grass, Canada Blue 44-45 

Grass, Kentucky Blue of ol 

Grass, Italian and Perennial 6b- 6 i 

Grass, Orchard 48-49 

Grass, Slender Wh^at or Western 

l^ye 52- 53 

Grass, Smooth Brome 50-51 

Hairy Vetch • • • • • 24-25 

Legume, Inoculation 14-15 

Meadow Fescue 38-39 

Millets ^ 54-55 

Millet, Broom Corn ^n ci 

Millet, Common r o' ri 

Millet, German rr k- 

Millet, Hungarian a a' la 

Millet, Japanese to at 

Millet, Siberian 6^- bd 

Oats 96-97 

Oats, Kherson or Sixty Day 98-99 

Oats, Silver Mine 102-103 

Oats, Swedish Select 100-101 

117 
The Albert Dickinson Co., Chicagro— MinneapoUs 



INDEX-Cont. 



Name Page 

Quantities per acre, and weight per 

bushel 112-113 

Red Top 46-47 

Rye 94-95 

Seeding Ill 

Soy Beans 29-31 

Timothy 40-41 

Wheat 74-75 

Wheat, Bluestera 78-79 

Wheat, Durum 86-87 

Wheat, Emmer, also called Speltz. . 88- 90 

Wheat, Fife 76-77 

Wheat, Marquis 80-81 

Wheat, Preston (Velvet Chaff) 82- 83 

Wheat, Turkey Red 84-85 



^^^orUALB,?^^^ 




Dickinson 

Brands 

are the Best 



118 
Th* Albert Dickinson Co., Chicago — Minneapolis 



Memorando 



The Albert Dickinson Co., Chicago — Minneapolis 



Memorando 



The Albert DickiKson Co., Chicago — Minneapolis 



LS.?.?^ OF CONGRESS 

PH 

002 681 283 5 



f^.---- 




Trade mai**^ 
^RANDS REGlSTtP^P 

^N THE U.S. AND can- 
Pine TRE^'' 
GLOBE, 
CRESCENT, 
SUN, 
ACE, QUEE^^ 



